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Eggs Foo Yung |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Eggs Foo Yung recipe on the web!!_ 1/2 teaspoons cornstarch ___ teaspoon sugar ___ teaspoon chicken bouillon ___ cup water _ tablespoon soy sauce _ eggs _ tablespoon soy sauce _ cup bean sprouts fresh ___ cup zucchini shredded _ water chestnuts whole, thinly sliced ( 1/2 cup) _ tablespoons green onions thinly sliced _ tablespoons margarine _ tablespoons green onions thinly sliced In a small saucepan, stir cornstarch, sugar and bouillon granules. Add water and soy sauce, stirring until blended. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat. Cover and keep warm. Meanwhile, in a medium bowl, beat eggs and soy sauce well. Add bean sprouts, zucchini, water chestnuts and green onion, stirring until vegetables are well coated. In a 12-inch non-stick skillet over medium heat, melt 1 tablespoon of the margarine. For each patty, stir egg mixture before pouring 1/4 cup of the mixture at a time into the hot skillet. Spread vegetables slightly and fold cooked egg up over vegetables. Cook for 3 minutes or until egg is set. Turn and cook 2 minutes longer or until browned. Place cooked patties in a single layer on a baking sheet and keep warm in a preheated 200° oven. Use remaining margarine as needed for cooking. To serve, place two patties on each individual plate. Spoon about 2 tablespoons sauce over the top and garnish with green onion. Country Green Beans Danish Limas And Carrots Deviled Cauliflower Eggs Foo Yung Greek Squash And Tomatoes Mexican Stuffed Potatoes Onion-Stuffed Mushrooms Saucy Oven Carrots Savory Squash Soufflé Sweet And Sour Red Cabbage Tomato-Mushroom Stir-Fry Vegetables a la Grecque Asparagus In Vinaigrette |
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