Recipe

Egg Foo Yong Recipe

Add Step-by-Step Photos	Dottiet / All my dishes 1 year, 5 months ago This has been a favorite, especially crave it since our local Chinese Resturant doesn't make them all the time. Prep:25m Cook:25m Servings:4	Dottiet
	easy chinese egg foo yong brown gravy cheap easy

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Ingredients

· 1-1/4 cups chopped fresh mushrooms or canned if you wish. Drain canned mushrooms well.

· 1-1/4 cups canned bean sprouts, drained and chopped or you can use fresh and just rinse and dry on paper towel then chop

· 1/3 cup chopped green onions

· 1/4 cup chopped onion more if desired

· 1/4 cup sliced water chestnuts

· 2 tablespoons vegetable oil

· 2-1/4 teaspoons reduced-sodium soy sauce

· 1/2 teaspoon garlic powder

· 1/4 teaspoon seasoned salt

· 6 eggs, beaten

· If you desire meat dish just add 1 cup chopped cooked meat of your choice.

· SAUCE:

· 1 tablespoon cornstarch

· 1 cup vegetable broth or beef broth

Note: To make a beef broth I use Watkins beef broth powder. Makes a rich sauce/gravy.

More traditional Sauce Recipe:

Foo Yung Sauce: Start with the sauce as that can sit out for longer than the foo yong.

1 cup chicken broth

1 tablespoon soy sauce

2 teaspoons sugar

2 teaspoons vinegar

1 tablespoon cornstarch

2 tablespoons water

·

Directions

In a large bowl, combine first ingredients for Egg mixture.

Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray.

Cook for 3-4 minutes on each side or until browned.

Set in warm over to keep warm until serving.

Meanwhile, for sauce, combine cornstarch, broth.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with egg foo yong.

Note: I just place the egg foo yong in a serving dish and pour the gravy over top.

Yield: 4 servings.

Directions for Foo Yong Sauce (Traditional)

In a pan, heat the chicken broth, soy sauce, vinegar and sugar.

As it comes to a boil, add the cornstarch and water and stir your brains out until it thickens. Take off the heat and set aside for later.

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