Recipe

Easy Egg Foo Yung Recipe

	Mrspotatohead / All my dishes 2 years, 1 month ago Easy to make. A favorite in our house. Sauce can be doubled if you like a lot of sauce. I use1 1/2 cups cooked, drained ground turkey when I don't have leftover chicken. Prep:15m Cook:15m Servings:4	Mrspotatohe
	easy takeout chinese

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cheryilyn

Ingredients

5 eggs, beaten

1 1/2 cups cooked, diced chicken (or shredded)

1-2 tsp onion powder

1 1/2 cups bean sprouts, rinsed and drained

1 6.5 oz can mushroom pieces & stems, drained (chopped if pieces are large)

vegetable oil

3 tablespoons cornstarch

1/4 cup water

1 (10 ounce) can condensed chicken broth

1/4 cup soy sauce

hot, cooked rice

Directions

Egg Patties:

In a mixing bowl, combine eggs, meat, onion powder, bean sprouts and mushrooms.

In large skillet, heat 2 Tbs. of the oil over medium-high heat.

Pour egg mixture by 1/3 cups into the pan. (2 – 3 egg patties at a time).

Cook until light brown on both sides. Repeat, using more oil as needed.

Sauce:

In a saucepan, blend cornstarch with water.

When smooth, add chicken broth and soy sauce to pan. Combine well.

Bring to a boil, stirring until sauce thickens.

Pour sauce over egg patties.

Serve over rice.

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Comments

krumkake 2 years, 1 month ago said:
I haven't made Egg Foo Yong at home for years - this is a great recipe to get me started again. Did you ever eat at Moy's when they were in MPS - best EFY ever!

inmaculada 2 years, 1 month ago said:
I love Egg Foo Yong, but never tried to cook it at home. For sure I will make your recipe. It seems delicious.
Thanks from Spain

cabincrazyone 1 year, 10 months ago said:
This sounds great. I'm going to try it, thanks.
For years everyone in Duluth went to Joe Huie's Chinese restaurant for egg foo young. His gravy was out of this world. I'd kill for the recipe.

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