EGG FOO YUNG
Rachael Ray makes her own Chinese-style pork sausage for her oversized vegetable and protein omelets.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the rice (if making): Bring chicken brodo to a boil in a small saucepan over medium-high heat, stir in rice and bring to a simmer. Cover with a tight-fitting lid, reduce heat to medium low and cook until rice is tender and fluffy, 15 to 18 minutes. Keep warm in the covered saucepan until ready to serve. Top with chives, cilantro and edible flowers, if using, right before serving.
- For the pork: Heat a 12-inch skillet over medium-high heat, add oil and brown pork and crumble. Add salt, pepper, sugar, soy, garlic, ginger and fennel pollen and toss 2 minutes. Add rice wine or sherry and let it absorb, then transfer to a bowl. Wipe skillet and return to heat.
- For the vegetables and omelets: Add 2 tablespoons oil to the skillet and about half of the asparagus, carrots, scallions and bean sprouts. Season with salt and pepper and cook to soften, 1 to 2 minutes. Whisk up 3 eggs and pour over vegetables, tilting the pan to fill in the holes. Top with half of the cooked pork and cover the pan with a silicone lid or foil or kitchen tray. Cook for 2 minutes until the eggs are set, then uncover and fold the omelet in half. Slide out of the skillet onto a serving plate. Repeat with remaining ingredients.
- For the gravy: Place brodo in skillet and heat. Whisk up cornstarch with water and add with soy and rice wine or sherry, sesame oil and pepper. Thicken to lightly coat spoon.
- Serve omelets with a side of rice topped with gravy and lots of sesame seeds.
CRAB EGG FOO YONG
Make and share this Crab Egg Foo Yong recipe from Food.com.
Provided by kymgerberich
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm.
- In a large bowl, whisk flour and eggs until smooth. Stir in the bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until golden brown, about 2 minutes on each side. Serve with sauce.
Nutrition Facts : Calories 341.5, Fat 16.9, SaturatedFat 3.3, Cholesterol 250.6, Sodium 697.6, Carbohydrate 17.1, Fiber 2.2, Sugar 6.9, Protein 31.3
SHRIMP AND CRAB EGG FOO YONG
This is a very simple dish similar to making a omelet. The difference is in the sauce. The crab and shrimp can be substituted with other vegetables, grilled tofu, cooked chicken or grilled fish, just use your imagination. When using hard vegetables such as root vegetables, blanch them slightly in hot salted water first. Egg Foo Yong is best served with a fresh fruit salad.
Provided by Barb G.
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
- Heat oil in a flat grill or sauté pan over medium heat until hot.
- Add egg mixture into the pan and cook until the edges turn slightly brown.
- Flip over the egg foo yong and cook until bottom is slightly brown.
- In the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
- Turn off heat and add salt and pepper to taste.
- Pour sauce over the egg foo yong and serve at once.
FOO YONG SALAD
This is a wonderful salad that was brought to our family dinner. Prepare salad ahead of time but toss at the last moment. The recipe comes from Company's coming cookbook.
Provided by Dotty2
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dressing;Mix all ingredients together. store in a covered bowl overnight if time permits.
- Salad; tear lettuce into bite size pieces.
- Sprinkle bacon over lettuce then bean sprouts followed by chopped eggs. Can be prepared to this point, then refrigerated until the last minute. pour all the dressing over top. toss together and serve at once.
- Note: head lettuce can be used, add a portion of romaine lettuce for looks.
- Does not include refrigeration time.
Nutrition Facts : Calories 250.5, Fat 19.6, SaturatedFat 4.7, Cholesterol 83.5, Sodium 268.8, Carbohydrate 14.1, Fiber 2.2, Sugar 11.4, Protein 5.7
SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT)
You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 27m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
- Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
- Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
- Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
- Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
- Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
- Flip them over and cook another 2 to 3 minutes until cooked through.
- NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.
Nutrition Facts : Calories 384.1, Fat 28.1, SaturatedFat 6.7, Cholesterol 558, Sodium 1023.4, Carbohydrate 11.2, Fiber 3.2, Sugar 6, Protein 22.6
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