Egg Foo Yung Recipe
Do you want one great recipe suggestion to try today? Then this Egg Foo Yung is it. No other ingredient will make Egg Foo Yung taste so yummy than Vegetable. It is an ideal Side Dish. Please try this recipe of Egg Foo Yung and if you are fully satisfied, spread the taste by sharing on other social networks.
Ingredients
About 4 tablespoons salad oil
1 clove garlic, minced or pressed
1 medium size carrot, shredded
2 green onions, thinly sliced
2 cups bean sprouts
Foo Yung Sauce
6 eggs
3/4 teaspoon salt
1/8 teaspoon white pepper
Directions
Heat 2 tablespoons of the oil in a wide frying pan over medium high heat; add garlic and carrot and cook, stirring, until carrots are tender crisp.
Stir in onions, then remove from heat and mix in bean sprouts; set aside.
Prepare Foo Yung Sauce; keep warm while preparing egg patties.
In a medium size bowl, beat eggs with salt and pepper.
Stir in carrot mixture.
Heat 2 more tablespoons of the oil in same frying pan over medium high heat.
Spoon in 1/4 cup of the egg mixture for each patty, making 3 or 4 at a time.
When egg is set, turn to cook other side until golden.
Transfer patties to a heated platter and keep warm.
Repeat until all patties have been cooked, adding more oil to pan if needed.
Pour Foo Yung Sauce over patties and serve at once.
Foo Yung Sauce.
In a small pan, heat 1 cup Root Vegetable Stock, 1 tablespoon soy sauce, 2 teaspoons sugar, and 2 teaspoons rice vinegar or white wine vinegar over medium high heat.
In a small bowl, blend 1 tablespoon cornstarch with 2 tablespoons water and add to sauce.
Cook, stirring, until sauce boils and thickens.
Keep hot.
Stir in onions, then remove from heat and mix in bean sprouts; set aside.
Prepare Foo Yung Sauce; keep warm while preparing egg patties.
In a medium size bowl, beat eggs with salt and pepper.
Stir in carrot mixture.
Heat 2 more tablespoons of the oil in same frying pan over medium high heat.
Spoon in 1/4 cup of the egg mixture for each patty, making 3 or 4 at a time.
When egg is set, turn to cook other side until golden.
Transfer patties to a heated platter and keep warm.
Repeat until all patties have been cooked, adding more oil to pan if needed.
Pour Foo Yung Sauce over patties and serve at once.
Foo Yung Sauce.
In a small pan, heat 1 cup Root Vegetable Stock, 1 tablespoon soy sauce, 2 teaspoons sugar, and 2 teaspoons rice vinegar or white wine vinegar over medium high heat.
In a small bowl, blend 1 tablespoon cornstarch with 2 tablespoons water and add to sauce.
Cook, stirring, until sauce boils and thickens.
Keep hot.
