egg foo yung
- Categories
- Chinese
- Cheese/eggs
- Yield
- 5 servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Mixed chinese vegetables, drained |
| 5 ounces | Boned chicken or |
| ¾ cup | Cooked chicken |
| ¼ cup | Minced onion |
| ½ teaspoon | Seasoned salt |
| 4 | Eggs |
| 5 teaspoons | Butter or margarine |
In mixing bowl, combine vegetables, chicken or turkey, onion, and season salt. Mix thoroughly. Add eggs and stir just until combined.
Preheat wok at Med. about 2 minutes. Melt 1 tsp of butter or margarine. Add ½ C of egg mixture or just enough to cover center flat base of wok. Cook for 3 minutes or until browned and egg is set.
Turn like a pancake with a smooth edged spatula and cook second side for 2 minutes. Turn only once. Either push up the side to keep warm or place on platter. Repeat cooking with remaining 4 patties. Serve immediately with Sherry-Broth Sauce or bottled sweet-sour sauce or mustard sauce. Makes 5 servings or 5 5-½ inch wide egg foo yung.
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