Egg foo yung

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 \N 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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