EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE
From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.
Provided by Tee Lee
Categories Breakfast
Time 40m
Yield 3-4 omelets, 2 serving(s)
Number Of Ingredients 10
Steps:
- FOR OMELETS:.
- In a medium bowl, beat the eggs with water and soy sauce.
- Stir in bean sprouts, mushrooms and green onions; mix well.
- Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
- Pour in approximately one fourth of the egg mixture.
- As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
- Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
- Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
- Slide onto a serving plate, keeping warm.
- Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
- Cut omelets into wedges and serve with warm Oriental Sauce.
- FOR ORIENTAL SAUCE:.
- Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
- Boil for 1 minute; serve hot.
Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5
EGG FOO YUNG
Make and share this Egg Foo Yung recipe from Food.com.
Provided by Lorac
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix eggs, vegetables, meat and soy.
- Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
- Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
- Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
- Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
- In a bowl, blend cornstarch and water.
- Add to sauce and cook, stirring, until sauce bubbles and thickens.
- Serve with hot Egg Foo Yung.
Nutrition Facts : Calories 248.2, Fat 16.3, SaturatedFat 4.3, Cholesterol 289.6, Sodium 639.7, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 15.6
EGG FOO YUNG WITH CHINESE BROWN SAUCE
Make and share this Egg Foo Yung With Chinese Brown Sauce recipe from Food.com.
Provided by Tendoy5
Categories Asian
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients for sauce in small pan.
- Cook, stirring constantly until thickened.
- Set aside but keep warm.
- Beat eggs in large bowl.
- Add all other ingredients.
- Drop by spoonfuls into hot oil, cook on both sides to brown.
- Drain well on paper towels.
- Serve with sauce.
Nutrition Facts : Calories 367.8, Fat 21.8, SaturatedFat 10.5, Cholesterol 453.5, Sodium 598.5, Carbohydrate 28.7, Fiber 4.3, Sugar 9.3, Protein 16.3
BROWN SAUCE FOR EGG FOO YUNG
Make and share this Brown Sauce for Egg Foo Yung recipe from Food.com.
Provided by Cecily Parsley
Categories Sauces
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, blend starch, ginger, soy, vinegar and sugar. Slowly stir in beef broth and oyster sauce. Stir over a low heat until thickened and transparent. Stir in chili flakes. Serve hot.
Nutrition Facts : Calories 148.4, Fat 0.9, Cholesterol 0.8, Sodium 3499.1, Carbohydrate 29.4, Fiber 0.6, Sugar 9.5, Protein 6.2
EASIEST EGG FOO YUNG SAUCE
Make and share this Easiest Egg Foo Yung Sauce recipe from Food.com.
Provided by Starman5
Categories Chinese
Time 11m
Yield 4 one-fourth cup servings, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and cook until desired consistency is reached.
Nutrition Facts : Calories 38.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.4, Sodium 546.9, Carbohydrate 6.8, Sugar 2.2, Protein 1.3
EGG FOO YONG WITH SAUCE
"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
EASY EGG FOO YUNG SAUCE
Make and share this Easy Egg Foo Yung Sauce recipe from Food.com.
Provided by Starman5
Categories Sauces
Time 13m
Yield 8 1/4 cup servings, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat chicken broth in a small pan.
- Mix cornstarch and water in a small bowl.
- Add soy sauce, sugar, and vinegar to the bowl and mix.
- Add bowl contents to pan and bring to a boil, then simmer until thickened.
Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 442.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2.9, Protein 1.7
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