Egg Foo Yung Recipe
Ingredients
Scale
- 6 eggs
- 1 cup fresh bean sprouts
- ¼ cup green onion (minced)
- ¼ cup bamboo shoots (minced)
- 4 water chestnuts (minced)
- ¼ cup slivered ham
- 1 teaspoon soy sauce
- oil (for cooking)
- Foo Yung Sauce-
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- In a bowl mix together eggs, vegetables, ham and soy sauce.
- Heat a skillet with a little bit of oil or cooking spray and add 1/3 cup of the egg mixture. Cook either as you would a pancake, once lightly browned on one side flip and brown the other, or fold as you would an omelet. Repeat until the egg mixture is gone.
- To make foo yung sauce – Add chicken broth, soy sauce, vinegar and sugar to a saucepan. Bring sauce to a boil. Meanwhile, combine cold water and cornstarch in a small bowl. When the sauce starts boiling, stir in the cornstarch mixture. Cook, stirring until sauce is thickening and bubbling.
Find it online: https://blogchef.net/egg-foo-yung-recipe/