Egg Foo Yung
Recipe: #13734
August 10, 2014
Categories: Side Dishes, Eggs, Chinese, Sunday Dinner, Wok/Stir-Fry, Vegetarian, Vegetarian Dinner, more
"This is how Mom Pat likes her egg foo yung."
Original is 4 servings
Ingredients
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- EGG FOO YUNG SAUCE
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Nutritional
- Serving Size: 1 (337.3 g)
- Calories 282.2
- Total Fat - 18.2 g
- Saturated Fat - 4.6 g
- Cholesterol - 416.9 mg
- Sodium - 1299 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 0.2 g
- Sugars - 1.2 g
- Protein - 16.9 g
- Calcium - 83.3 mg
- Iron - 2.9 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Beat eggs.
Step 2
Heat skillet with 2 tablespoons oil.
Step 3
Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
Step 4
Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture. Flip over and brown other side.
Step 5
EGG FOO YUNG SAUCE: Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.
Tips
No special items needed.
3 Reviews
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