Egg foo yong

Yield: 12 servings

Measure Ingredient
1 cup Chopped cooked turkey or chicken
2 tablespoons Butter or margarine
1 can Bean sprouts, drained
½ cup Chopped, onion
½ cup Chopped, celery
1 tablespoon Finely chopped, green pepper or parsley
6 \N Slightly beaten eggs
1 teaspoon Salt
\N \N Fat for frying
\N \N Sauce:
\N \N Juice from cooked vegetables above
1 cup Juice from canned bean sprouts
1 tablespoon Cornstarch
1 teaspoon Sugar
2 tablespoons Soy sauce

Brown chicken lightly in butter. Add bean sprouts, onion, celery, and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly. Spoon chicken-vegetable mixture into beaten eggs, straining out liquid in bottom of pan. Add salt. Mix thoroughly. Pour ¼ cup mixture into hot fat, about ½ inch deep.

Flatten "cake" to ½ inch thickness. Cook until brown on both sides, turning once. Drain and serve hot with sauce. Makes 12 cakes Sauce: Combine juices, setting aside ¼ cup of liquid. Heat to boiling. Blend cornstarch, sugar, and the ¼ cup liquid. Add to boiling juice. Cook, stirring constantly until thickened. Add soy sauce.

Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959

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