Egg Foo Young
By: Anonymous
Published: Monday, November 30, 2009 - 3:59pm

Ingredients




4 ounces shrimp, chicken or pork
1/2 cup water
Dash ground ginger
2 lg. eggs, beaten with 2 tsp. water
1 cup bean sprouts
1/4 cup chopped scallions
1/8 teaspoon salt
Dash garlic powder
2 teaspoons peanut or vegetable oil
1 1/2 teaspoons soy sauce
1 teaspoon each cornstarch and rice vinegar





Preparation

1 Egg mixture: In bowl combine meat of choice, beaten eggs, bean sprouts, scallions and seasonings. Mix well. In 9 inch 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 a scant 1/4 cup for each patty. 2 Sauce: In small saucepan combine soy sauce, cornstarch, vinegar and ginger, stirring to dissolve cornstarch. Gradually stir in water. Stir constantly. Bring mixture to a boil and cook until sauce thickens. Makes 2 servings, 3 to 4 omelette patties each. 


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Preparation

 1  Egg mixture: In bowl combine meat of choice, beaten eggs, bean sprouts, scallions and seasonings. Mix well. In 9 inch 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 a scant 1/4 cup for each patty.  2  Sauce: In small saucepan combine soy sauce, cornstarch, vinegar and ginger, stirring to dissolve cornstarch. Gradually stir in water. Stir constantly. Bring mixture to a boil and cook until sauce thickens. Makes 2 servings, 3 to 4 omelette patties each.