logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Chinese Food Site

BellaOnline's Chinese Food Editor

g

Egg Foo Young Recipe


Egg foo young is an amazingly delicious favorite served at many of the Chinese takeout restaurants today. Similar to an omelet, it combines a mix of vegetables and meat with eggs, topped with a wonderful sauce. Try this recipe and let me know what you think in the Chinese food forum. Enjoy!

To see a video of these instructions click here.

1 cup canned bean sprouts
1 cup fresh sliced mushrooms
2 green onion stalks
3/4 cup chopped Italian salami or other meat (raw or cooked)
1/8 tsp garlic salt
1 tbsp cornstarch
6 large eggs
tbsp soy sauce
2 pinches of white pepper
peanut oil for frying
fresh parsley for garnish (optional)

Gravy:
1 cup chicken broth
1 tbsp soy sauce
1 pinch of white pepper

  1. Open and drain the canned bean sprouts. Then measure out a cup of the sprouts and set them aside.

  2. Rinse the mushrooms under cold running water and dry them with paper towels. Then chop them into small pieces and set them aside.

  3. Rinse the green onions under cold water and dry them with paper towels. Cut off the base and the very top of the greens, and then dice it into small pieces and set them aside.

  4. Chop the salami or other meat of your choice into small inch pieces and set them aside.

  5. Heat a flat bottomed non stick pan on high. Then add 1 tablespoon of peanut oil and let it get hot.

  6. Once the oil is hot, add the salami or other meat. Let the salami cook for about 4 minutes. Although the salami is already cooked, I fry it so that it breaks down some of the fat and brings out the flavor. If using any other pre-cooked meat, you can skip this step. For raw meats, fry them until they are cooked through.

  7. Once the meat is cooked, remove it from the pan and set it aside. If there is no oil left in the pan, then add another tablespoon of peanut oil.

  8. When the oil is hot, add the mushrooms and sprinkle in the garlic salt. Let them cook for about 3 minutes, or until they are soft.

  9. After 3 minutes, remove the mushrooms and set them aside with the meat. Again, if there is no oil left in the pan, add another tablespoon of peanut oil.

  10. When the oil is hot, add the bean sprouts and stir fry them for 3 minutes, or until soft.

  11. Once the bean sprouts are soft, remove them from the pan and set them aside with the mushrooms and meat.

  12. Let the meat, mushrooms and bean sprouts cool for about 10 minutes.

  13. While the vegetables cool, make the gravy. In a large cup, mix together all of the gravy ingredients.

  14. In a small cup, mix the cornstarch with just a little water until it dissolves.

  15. Pour the gravy mixture into a small pot and heat it on high. Once it boils, add the cornstarch mixture and stir until it becomes thick. Then remove it from the heat, cover, and set it aside.

  16. Crack the eggs in a large bowl and scramble them as if you were making scrambled eggs.

  17. Make sure the meat and vegetables are cool, and then add them to the egg mixture along with the green onion, soy sauce, and white pepper. Mix everything together thoroughly. If you are using salami or another meat with high salt content, you may want to omit the soy sauce or use low sodium soy depending on your tastes.

  18. Add a thin layer of peanut oil, about of an inch or so thick to the non stick flat bottomed pan and heat it on high.

  19. Once the oil is hot, using a ladle, place about 1/3 of the mixture into the center of the pan. Depending on the size of your pan, you may want to add more or less. Keep in mind not to add too much, or it may be difficult to flip over. Swirl it with the ladle to make a flat round surface, almost like a pancake. Let it cook for about 1 minutes.

  20. Then using a large flat spoon, pick up some of the hot oil and pour it on top of the egg mixture. This solidifies the top so that it will be easier to flip. As you do this, the top of the egg should turn white.

  21. Once the entire top is white, then flip the egg over using a spatula. Let it cook another 1 to 2 minutes.

  22. After 2 minutes, remove it with a spatula and place it on a plate. Then continue to cook the remaining egg mixture.

  23. Once all of the egg foo youngs are cooked serve them immediately topped with the gravy. I also like to add fresh parsley to the top just for presentation.

  24. Makes 3 servings.
Add Egg+Foo+Young+Recipe to Twitter Add Egg+Foo+Young+Recipe to Facebook Add Egg+Foo+Young+Recipe to MySpace Add Egg+Foo+Young+Recipe to Del.icio.us Digg Egg+Foo+Young+Recipe Add Egg+Foo+Young+Recipe to Yahoo My Web Add Egg+Foo+Young+Recipe to Google Bookmarks Add Egg+Foo+Young+Recipe to Stumbleupon Add Egg+Foo+Young+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Chinese Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.

g


g features
Shrimp and Mango Salad Recipe

Chinese Cabbage and Cucumber Salad Recipe

Chicken Lettuce Rolls Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor