Classic Egg Foo Yong Recipe
Ingredients
| Eggs | 4 standard | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onions | 3/4 Cup (16 tbs), chopped | |
| 1 cup cooked pork or chicken or shrimp, etc., chopped | ||
| Bean sprouts | 1 Cup (16 tbs) | |
| Scallions | 4 Tablespoon, chopped | |
| Soy sauce | 2 Tablespoon | |
| Oil | 3/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| 2 teaspoons molasses or dark corn syrup | ||
Directions
Lightly beat the eggs, salt, and pepper.
Stir in the onions, meat or fish, sprouts, scallions, and 1 tablespoon soy sauce.
Heat the oil in a skillet.
Use a ladle or 14 cup of the mixture and drop into the oil.
Fry until browned on both sides.
Drain.
Mix the cornstarch to a paste with a little broth.
Combine in a saucepan with all the broth, the molasses, and remaining soy sauce.
Cook over low heat, stirring steadily until thickened.
Pour over the omelets and serve.
Stir in the onions, meat or fish, sprouts, scallions, and 1 tablespoon soy sauce.
Heat the oil in a skillet.
Use a ladle or 14 cup of the mixture and drop into the oil.
Fry until browned on both sides.
Drain.
Mix the cornstarch to a paste with a little broth.
Combine in a saucepan with all the broth, the molasses, and remaining soy sauce.
Cook over low heat, stirring steadily until thickened.
Pour over the omelets and serve.
Chef
