Egg foo yong
12 servings
Ingredients
| Quantity | 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 | Slightly beaten eggs | |
| 1 | teaspoon | Salt |
| Fat for frying | ||
| Sauce: | ||
| Juice from cooked vegetables above | ||
| 1 | cup | Juice from canned bean sprouts |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Soy sauce |
Directions
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