Egg Foo Yong Recipe
Ingredients
| 1 cup finely diced cooked ham, roast pork, or chicken | ||
| Bean sprouts | 1 Cup (16 tbs), drained | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Soy sauce | 1 Tablespoon | |
| 1/2 teaspoon mono-sodium glutamate | ||
| Salt | 1/2 Teaspoon | |
| 6 eggs, slightly beaten | ||
| Fat or cooking oil (about 1/4 cup or enough to form an 1/8 in. layer) | ||
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.
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.
Chef
