Egg foo yung (best recipes from time-life boo

Yield: 1 Servings

Measure Ingredient
\N \N Vegetable oil to deep fry
1½ cup Bean sprouts
1 each Onion, halved and cut lengthwise into 1/16th inch wide strips
1 each Celery rib, trimmed, cut into 2\" pieces, then into 1/16th\" strips
½ pounds Thinly sliced boiled ham, cut into 2\" by 1/16th\" strips
8 eaches Eggs
¾ teaspoon Salt
½ teaspoon Freshly ground black pepper
4 eaches Scallions for garnish
2 tablespoons Vegetable oil
¼ pounds Mushrooms, wiped clean, and sliced thinly
2 cups Coiling chicken stock
1 tablespoon Soy sauce
1 tablespoon Tomato catsup
2 tablespoons Cornstarch, dissolved in 2 Tbsp cold water



For sauce, heat 2 Tbsp of the oil in an 8" or 10" skillet over medium heat. Stir in mushrooms and cook for 5 minutes. Blend in the chicken stock, catsup and soy sauce; bring to a boil over high heat. Stir in cornstarch and water mixture into the boiling sauce. Reduce heat and simmer sauce for 2 or 3 minutes until it is clear and thick enough to coat a spoon lightly. Cover pan partially and keep sauce warm over lowest possible heat. Pour 2 Tbsp of the vegetable oil into heavy 12" skillet; heat oil until it reaches 350 degrees on a deep frying thermometer. Combine bean sprouts with strips of onion, celery and ham in a bowl. In another mixing bowl, beat eggs lightly and stir in salt and pepper. Stir the bean sprout mixture into the beaten eggs.

Using a ¼ cup ladle, cook 4 pancakes at a time in oil in skillet over high heat. Turn pancakes with a slotted spoon after 30 seconds and fry for another 30 seconds, or until they puff and are golden brown. Serve at once, garnished with a scallion and accompanied by the hot mushroom sauce. Original Source: American Cooking: The Melting Pot Shared by Allison Cozzi Courtesy of Shareware RECIPE CLIPPER 1⅕

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