Egg Foo Yong Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Diced cooked ham/Roast pork / chicken1 Cup (16 tbs)
 Drained canned bean sprouts1 Cup (16 tbs)
 Chopped onion3⁄4 Cup (12 tbs)
 Soy sauce1 Tablespoon
 Monosodium glutamate1⁄2 Teaspoon
 Salt1⁄2 Teaspoon (Smaller Amount With Ham)
 Eggs6 , beaten
 Fat/Cooking oil1 Tablespoon (About 1/4 Cup Or Enough To Form An 1/8 Inch Layer)

Nutrition Facts

Serving size: Complete recipe

Calories 946 Calories from Fat 404

% Daily Value*

Total Fat 53 g82.1%

Saturated Fat 18.1 g90.3%

Trans Fat 0 g

Cholesterol 1450.9 mg

Sodium 4461.4 mg185.9%

Total Carbohydrates 19 g6.2%

Dietary Fiber 6.2 g24.6%

Sugars 7.7 g

Protein 93 g185.6%

Vitamin A 29.3% Vitamin C 14.8%

Calcium 25% Iron 50.5%

*Based on a 2000 Calorie diet

Directions

Mix the ham, bean sprouts, onion, soy sauce, monosodium glutamate, and salt.
Stir in the eggs.
Heat the fat in a large heavy skillet.
Drop 1/4-cup portions of the mixture into the hot fat to form patties.
Cook about 5 minutes, or until browned on one side; turn and brown other side.
Lift from skillet with a pancake turner or slotted spoon; drain over fat for a few seconds.
Transfer to a warm heat-resistant platter; keep warm in a 200°F oven while cooking remaining patties.
Pour hot sauce over the patties on the platter.
Serve with fluffy cooked rice and additional soy sauce.
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