Egg Foo Yung (Chinese Omelet) Recipe
Here is a well sought after recipe of Egg Foo Yung. The Egg Foo Yung can be considered the gem of the Chinese cuisine. It is served as a delicious Side Dish. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Egg Foo Yung.
Ingredients
Egg Mixture:
4 ounces shelled and deveined cooked shrimp, skinned and boned cooked chicken, or boned cooked pork, chopped
2 large eggs, beaten with 2 teaspoons water
1 cup bean sprouts
1/4 cup chopped scallions (green onions)
1/8 teaspoon salt
Dash each garlic powder and white pepper
2 teaspoons peanut or vegetable oil
Sauce:
1 1/2 teaspoons soy sauce
Dash ground ginger
1 teaspoon each cornstarch and rice vinegar
1/2 cup water
Directions
To Prepare Egg Mixture: In bowl combine shrimp (or chicken or pork), beaten eggs, bean sprouts, scallions, and seasonings, mixing well.
In 9-inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom.
Turn patty over and brown other side; remove to a warmed platter and keep warm.
Repeat procedure with remaining egg mixture, using scant 1/4 cup mixture for each patty.
To Prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water.
Stirring constantly, bring mixture to a boil and cook until sauce thickens.
To Serve: Transfer patties to 2 warmed plates and top each portion with half of the sauce.
In 9-inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom.
Turn patty over and brown other side; remove to a warmed platter and keep warm.
Repeat procedure with remaining egg mixture, using scant 1/4 cup mixture for each patty.
To Prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water.
Stirring constantly, bring mixture to a boil and cook until sauce thickens.
To Serve: Transfer patties to 2 warmed plates and top each portion with half of the sauce.
