EGG FOO YOUNG
This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
Provided by sal
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
- Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g
EGG FOO YONG CASSEROLE
I use this recipe sometimes when I am feeling guilty about using too much oil in my diet. This is a good recipe, and easy to make.
Provided by Miss Annie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish.
- Bake at 350ºF for 30 to 35 minutes or until knife inserted in center comes out clean.
- Sauce: Combine cornstarch with 1/4 cup broth and set aside.
- Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch broth mixture and soy sauce.
- Cook, stirring until thickened and smooth, add mushrooms and green onions.
- To serve, cut casserole into squares and top with mushroom sauce.
Nutrition Facts : Calories 191.1, Fat 7.3, SaturatedFat 2.3, Cholesterol 284, Sodium 725.8, Carbohydrate 15.6, Fiber 2.1, Sugar 10, Protein 16.7
EGG FOO YONG CASSEROLE
This original recipe did not call for meat, but I suggest you add about a cup of diced cooked chicken or pork, and a tablespoon of sesame oil to the mixture before you bake it. I have also used fresh, sauteed mushrooms instead of canned and they taste great.
Provided by Cook4_6
Categories Chinese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
- To make the sauce, combine cornstarch with 1/4 cup broth.
- Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, mushrooms and green onions.
- To serve cut casserole into squares and top with mushroom sauce.
Nutrition Facts : Calories 248, Fat 10.8, SaturatedFat 3, Cholesterol 267.5, Sodium 740.5, Carbohydrate 15.5, Fiber 2.1, Sugar 9.8, Protein 22.5
EGG FOO YOUNG (CHINESE OMELETTE)
Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 21
Steps:
- Mix cornflour and soy sauce. Then add remaining ingredients.
- Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
- MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
- Place pork in a bowl, add remaining ingredients. Use fork to mix through.
- Whisk eggs in a bowl.
- Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
- Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
- Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
- Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
- Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
- Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
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 YOUNG CASSEROLE
This is a casserole that we enjoy a few times a year. We eat it for breakfast or anytime.... We sometimes change the types of meats we use and we use more than one meat at times too.
Provided by Colleen Sowa
Categories Meat Breakfast
Time 1h
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Saute the celery and onion in a skillet with 1 Tbs of butter or olive oil. Cool. Stir together all the veggetables and pour into buttered baking dish (13x9 inches). Beat the eggsa and spices and soy sauce. Pour this over the veggetables. Bake at 350 degreese for 35 minutes.
- 3. While the Egg Foo Young is baking, make the sauce. Put the mushrooms in a blender or food processor along with the onions and a little of the chicken broth. Put all ingredients into a sauce pan and bring to a hard boil. Reduce heat and simmer. Put 4 TBS of cornstarch in a bowl and add enough broth or cold water to create a thick liquid. Pour this into the simmering sauce pan and stir constantly to thicken.
- 4. Cut the Egg Foo Young into squares. Top with a little gravy just before serving.
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- In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
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