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
Egg Foo Young 芙蓉蛋 is an authentic Cantonese egg cuisine.
Provided by KP Kwan
Categories Main
Time 15m
Number Of Ingredients 17
Steps:
- Crack 6 eggs into a large bowl.
- Clean barbeque pork into thin slices.
- Blanch the bamboo shoot in hot water for half a minute. Remove and cut it into thin slices.
- Add the barbeque pork, chopped onions, slices of mushrooms, bamboo shoot, bean sprouts, salt, light soy sauce, sesame oil and cornstarch into the whisked eggs. Mix well.
- Heat up some vegetable oil in the wok. When it starts to become smoky. Remove the excess oil from the wok. The wok is now coated with a ten layer of hot oil.
- While the wok is still hot, pour the egg mixture into the center. The edge of the egg will immediately bubble and puff up.
- Once the edge is puffed up, reduce the heat to medium or low and like it undisturbed until the bottom is set. You can swirl the egg around in the wok.
- Cook bottom side of the egg pancake until golden brown. Tuen the egg over and cook the other side. When it tun aromatic and golden brown, remove and place it on a chopping board.
- Cut the egg into wedges (much like pizza). Dish out and serve.
- If you prefer to serve it with the sauce, just put all the ingredients in B in a pot, bring it to a boil.
Nutrition Facts : Calories 658 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 603 milligrams cholesterol, Fat 34 grams fat, Fiber 4 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 servings, Sodium 2543 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
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
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
- Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.
- Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.
EGG FOO YUNG
From Weight Watchers: 365-day Menu Cookbook. Makes 2 servings. A little different than what I usually see. This recipe includes brown rice.
Provided by the_cookie_lady
Categories Brown Rice
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In bowl, combine cabbage, rice, carrot, ¼ c scallions, sesame seeds, garlic, ginger, and pepper.
- In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
- Drop ¼ c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
- In small saucepan, combine broth, remaining 1 tsp soy sauce and ¼ c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.
Nutrition Facts : Calories 351.8, Fat 12.2, SaturatedFat 3.5, Cholesterol 423, Sodium 1131.3, Carbohydrate 40.5, Fiber 4.8, Sugar 5, Protein 19.8
SINGLE EGG FOO YONG
Amounts and times are guesstimates. You should tailor to your needs and desires. This is an experiment gone very delicious and I wanted to record it.
Provided by Halliy
Categories Vegetable
Time 10m
Yield 1 5 inch patty, 1 serving(s)
Number Of Ingredients 17
Steps:
- Heat sesame oil and a light coat of cooking spray to medium heat.
- Sauté celery until starting to turn translucent but not mushy (2-3 minutes?).
- Add spinach, green onion, and sprouts.
- Cook 1-2 minutes, until wilted.
- Meanwhile, beat eggs, add garlic powder, pepper, pepper flakes and salt.
- Add cooked veggies.
- Spray pan.
- Pour into pan and with spatula scrape egg that runs back to veggie, to make a 4-5 inch patty.
- Cook 2-3 minutes until about half way cooked thru and flippable.
- Flip and cook another couple minutes.
- While cooking egg patty, mix sauce ingredients in a microwaveable dish.
- Cook for about 10- 20 seconds at a time, until it forms a honey-like consistency.
- Add water or sugar of choice to reach desired consistency and desired mild sweetness.
- Top the cooked egg patty with sauce and enjoy.
Nutrition Facts : Calories 205, Fat 12.6, SaturatedFat 3.6, Cholesterol 423, Sodium 510.5, Carbohydrate 8.2, Fiber 1.3, Sugar 4.2, Protein 14.9
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