Egg Foo Yung

Photo by Summer J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    eggs

  • 1

    cup fresh bean sprouts

  • 1/4

    cup green onion (minced)

  • 1/4

    cup bamboo shoots (minced)

  • 4

    water chestnuts (minced)

  • 1/4

    cup slivered ham

  • 1

    tsp. soy sauce

  • oil (for cooking)

  • Foo Yung Sauce*

  • 1

    cup chicken broth

  • 1

    TB soy sauce

  • 2

    tsp. sugar

  • 2

    tsp. vinegar

  • 1

    TB cornstarch

  • 2

    TB water

Directions

In a bowl mix together eggs, vegetables, ham and soy sauce. Heat a skillet with a little bit of oil or cooking spray and add 1/3 cup of the egg mixture. Cook either as you would a pancake, once lightly browned on one side flip and brown the other, or fold as you would an omelet. Repeat until the egg mixture is gone. *Foo yung sauce* Add chicken broth, soy sauce, vinegar and sugar to a sauce pan. Bring sauce to a boil. Meanwhile combine cold water and cornstarch in a small bowl. When the sauce starts boiling, stir in the cornstarch mixture. Cook, stirring until sauce is thickening and bubbling.

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