Egg Foo Yung

wyo_rose · 11-06-2007, 07:15 PM

After sampling at MANY Chinese restaurants I noticed it's hard to find a good egg foo yung....so I started making my own.

It's just 4 easy parts: veggies, meat, eggs and sauce.

Veggies: I like to use the canned (drained) Chinese veggies that have bean sprouts, bamboo shoots, water chesnuts, and little pieces of carrots and celery. Yesterday my cupboard was kinda bare so I used some French cut green beans and canned mushrooms. Fresh veggies are good too, just saute them a little longer. You want to have about 1/2 cup of veggies.

Meat: Canned or fresh shrimp or crab is yummy! But almost any meat will do - just dice it up and cook it first if you use raw meat. You'll want to have about 1/4 - 1/2 cup of meat.

Eggs: 3-4 eggs are about the right size for an 8 inch non stick pan. Beat them in a bowl with a tablespoon of water.

Heat your pan on medium/low - medium. Add a little oil and then your veggies and meat. Since you're not cooking on very high heat it might take awhile to thoroughly heat your ingredients. After everything's hot add the eggs. Stir a little so the eggs are thoroughly incorporated. Then let it sit and cook. You want it to cook slowly and thoroughly. It's done when the egg is no longer runny.

Meanwhile start the sauce: Boil 1/2 cup beef broth and add 1/4 cup soy sauce and 2 Tablespoon sugar (or 3 Splenda packets) Mix 1/3 cup water with 1 tablespoon cornstarch. Stir in, bring to another boil for 1 minute and turn off.

Serve a wedge of the egg foo yung and smother with the sauce.

The sauce also makes a good dipping sauce, or stir fry sauce.

Pvt Butter · 11-07-2007, 08:34 PM

I like your recipe. I normally don't care for this dish, but your ingredients make a good combo.

MIB · 11-08-2007, 10:23 AM

where da cheese ???

wyo_rose · 11-08-2007, 12:01 PM

MIB: Go ahead and smother it with melted Velveeta!

Butter Bean: I never like it either until a couple years ago when I tried it in a NICE restaurant in Salt Lake City. But like I said - it's hard to find a good one.

Good to see you both back!

BTW: Did you see that Classic on ESPN with Butter Bean vs. that big tall NDN dude??

I guess that's another story!

Pvt Butter · 11-08-2007, 12:06 PM

Quote:

Originally Posted by wyo_rose

BTW: Did you see that Classic on ESPN with Butter Bean vs. that big tall NDN dude??

I guess that's another story!

LMAO! OMGOSH! I missed it! dang it...

this is my busy time of year. I pick up catering jobs and extra hours slinging chow in the buffets. Wyo, you have the best recipes.

Pvt Butter · 11-08-2007, 12:08 PM

Quote:

Originally Posted by MIB

where da cheese ???

hmmm...I bet cheese would be good on this?!? Sort of a chinese fusion

11-06-2007, 07:15 PM	#1 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 8,019 Blog Entries: 2	Egg Foo Yung After sampling at MANY Chinese restaurants I noticed it's hard to find a good egg foo yung....so I started making my own. It's just 4 easy parts: veggies, meat, eggs and sauce. Veggies: I like to use the canned (drained) Chinese veggies that have bean sprouts, bamboo shoots, water chesnuts, and little pieces of carrots and celery. Yesterday my cupboard was kinda bare so I used some French cut green beans and canned mushrooms. Fresh veggies are good too, just saute them a little longer. You want to have about 1/2 cup of veggies. Meat: Canned or fresh shrimp or crab is yummy! But almost any meat will do - just dice it up and cook it first if you use raw meat. You'll want to have about 1/4 - 1/2 cup of meat. Eggs: 3-4 eggs are about the right size for an 8 inch non stick pan. Beat them in a bowl with a tablespoon of water. Heat your pan on medium/low - medium. Add a little oil and then your veggies and meat. Since you're not cooking on very high heat it might take awhile to thoroughly heat your ingredients. After everything's hot add the eggs. Stir a little so the eggs are thoroughly incorporated. Then let it sit and cook. You want it to cook slowly and thoroughly. It's done when the egg is no longer runny. Meanwhile start the sauce: Boil 1/2 cup beef broth and add 1/4 cup soy sauce and 2 Tablespoon sugar (or 3 Splenda packets) Mix 1/3 cup water with 1 tablespoon cornstarch. Stir in, bring to another boil for 1 minute and turn off. Serve a wedge of the egg foo yung and smother with the sauce. The sauce also makes a good dipping sauce, or stir fry sauce. __________________ Don't take life so seriously! It's not permanent.

11-08-2007, 10:23 AM	#3 (permalink)
MIB Blacksmith Lane Join Date: Apr 2007 Location: Sweetwater, Tn Posts: 489	where da cheese ??? __________________ MIB Hell,there are no rules here,we're just trying to accomplish something.

11-08-2007, 12:01 PM	#4 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 8,019 Blog Entries: 2	MIB: Go ahead and smother it with melted Velveeta! Butter Bean: I never like it either until a couple years ago when I tried it in a NICE restaurant in Salt Lake City. But like I said - it's hard to find a good one. Good to see you both back! BTW: Did you see that Classic on ESPN with Butter Bean vs. that big tall NDN dude?? I guess that's another story! __________________ Don't take life so seriously! It's not permanent.

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11-07-2007, 08:34 PM	#2 (permalink)
Pvt Butter pancake flipper Join Date: Oct 2002 Posts: 890	I like your recipe. I normally don't care for this dish, but your ingredients make a good combo.

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