Egg Foo Yung Recipe

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Egg Foo Yung

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Ingredients

4
eggs
2 c
bean sprouts, in bite size pieces
1/4 small
white onion, chopped
1
green onion, chopped
2 Tbsp
flour
1/4 tsp
salt
1/4 c
vegetable oil

GRAVY INGREDIENTS

2 Tbsp
vegetable oil
2 Tbsp
flour
1 c
chicken broth
1 Tbsp
oyster sauce
1 tsp
dry sherry
1/4 tsp
salt
1/4 tsp
white pepper

Directions Step-By-Step

1
Combine eggs, sprouts, onions, flour and salt thoroughly.
2
Heat wok or heavy skillet over moderate heat until hot; add 2 tablespoons oil and heat.
3
Ladle mixture into 4 mounds in wok.
4
Using a spatula, gently flatten the mounds.
5
Cook until the underside is brown, turn over, add the remaining 2 tablespoons oil and continue cooking for 6 to 7 minutes; remove and drain.
6
Lightly score the top of each patty with an "X" and arrange on serving platter; pour gravy over all and serve.
7
To make gravy: Mix oil and flour in a pre-heated skillet and cook over medium heat to make a roux.
8
Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached.
9
To vary the gravy, add diced cooked chicken, pork or shrimp to it.