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Egg Foo Yung
Great for brunch, lunch or supper!
- 6 eggs, lightly beaten
- 1 cup fresh bean sprouts
- ¼ cup minced green onions
- ¼ cup diced celery or shredded bok choy
- 4 water chestnuts, minced (optional)
- ½ cup cooked, diced ham, or chicken, pork, or small shrimp
- 1 tsp soy sauce
- 2-3 Tbsp peanut oil (or other cooking oil)
Foo Yung Sauce:
- 1 cup chicken broth
- 1 Tbsp soy sauce
- 2 tsp brown sugar
- 2 tsp vinegar
- 1 Tbsp cornstarch
- 2 Tbsp water
- Mix eggs, vegetables, meat and soy sauce.
- Heat 2 tsp oil in 4-6 inch skillet over moderate heat for 30 seconds.
- Add 1/3 of the egg mixture and fry as you would a pancake until lightly browned, turn over and brown flip side.
- Keep warm, (do not stack), while you fry the remaining egg mixture, adding more oil if needed and stirring egg mixture before adding to the pan.
Foo Yung Sauce:
- In a pan heat broth, soy sauce, sugar and vinegar.
- In a bowl, blend cornstarch and water. Add to sauce and cook, stirring until sauce bubbles and thickens.
- Serve with hot Egg Foo Yung and cooked brown rice!
How to Sprout Mung Beans for Egg Foo Yung
- Use about 1/4 cup of dried Mung Beans soak in water overnight.
- Drain, put the jar in a cool, dark place (room temp.). Rinse and drain 3 times a day (soak the beans for a couple of minutes each time you’re rinsing).
- When sprouts are about 1/2”-3/4” long, rinse, drain, and refrigerate.