One Review
You must be logged in to post a review.
Egg Foo Yung and Sauce
x
Print Options
Description
This is just as good as any restaurant. It’s a must-try.
Ingredients
- FOR THE EGG FOO YUNG:
- 1-½ cube Bean Sprouts
- ½ cups Prosciutto Ham
- ½ cups Frozen Peas
- 3 Tablespoons Soy Sauce
- ¼ teaspoons Salt
- ⅛ teaspoons Pepper
- 6 whole Mushrooms, Chopped
- 8 whole Eggs
- FOR THE SAUCE:
- 1-½ cup Hot Water
- 2 cubes Chicken Bouillon
- 2 Tablespoons Soy Sauce
- 1-½ teaspoon Sugar
- ¼ cups Cold Water
- 1-½ Tablespoon Corn Startch
Preparation
In a large bowl, combine all ingredients and mix together well. Heat up a skillet and use nonstick spray. Add 1/2 cup of the mixture to the hot skillet and cook on each side about 3 minutes. This batch made 10 pieces for me. Serve with rice and egg foo yung sauce, if desired. Enjoy!
For the sauce:
In a saucepan, bring hot water, bouillon cubes, soy sauce and sugar to a boil until bouillon dissolves. Combine the cold water and cornstarch in a small bowl, then add it to the saucepan and stir till smooth. Heat until sauce is thick. Then, serve sauce over egg foo yung and the rice.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
Thisgrandmascookin on 10.14.2011
Thanks for the recipe. This is one dish I look for at any chinese resturant we go to, but few have anymore.
debsdiner on 9.29.2011
Yes, in medium pot, put 1 1/2 cups hot water, 2 cubes chicken bouilon, 1 1/2 teaspoons sugar, 2 tablespoons soy sauce, heat to boil and simmer till bouillon dissolves. Then mix 1/4 cup cold water and 1 1/2 tablespoons cornstartch, stir till smooth, add to hot mixture and stir until thick, great over the fu yung and the rice. Let me know how you like it?
Laura in Yakima on 9.29.2011
I love egg foo young but is there a recipe for the egg foo young sauce/gravy?