Egg Foo Yung Recipe

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Course:
Side dishes
Preparation Time:
20 Minutes
Cuisine:
American Cuisine
Equipments:
Large mixing bowl, Egg whisk, Cutting board, Sharp knife, Large saucepan with a lid
Skill Level:
Quick And Easy

Egg Foo Yung Ingredients

  • Large eggs – 8
  • Cooked shrimp (peeled and chopped) – 6 ounces
  • Fresh shiitake mushrooms (sliced) – ¼ pound
  • Fresh bean sprouts – 1 cup 
  • Reduced-sodium chicken broth – ½ cup 
  • Soy sauce – 1 teaspoon
  • Oyster sauce – 1 teaspoon
  • Ketchup – 1 tablespoon
  • Distilled white vinegar – 1 teaspoon
  • Cornstarch – 1 teaspoon
  • Scallions – 1 bunch
  • Asian sesame oil – 1 teaspoon
  • Vegetable oil – 2 tablespoons

Preparation Method for Egg Foo Yung Recipe

  1. Take a large saucepan.
  2. Add ketchup, soy sauce, chicken broth, cornstarch, vinegar, and salt.
  3. Heat the mixture until it boils.
  4. Simmer for 2 minutes, remove and put aside.
  5. Chop the scallions and separate the whit and green parts
  6. Beat eggs in a large mixing bowl salt pepper and sesame oil (1/4 teaspoon)
  7. Sauté the mushrooms, white scallions and sprouts in vegetable oil and salt in a saucepan for about 5 minutes.
  8. Add the eggs in the saucepan and stir to spread the ingredients evenly.
  9. Cover the saucepan and cook for about 3 minutes or until the eggs set.
  10. Remove the egg and place on a plate.
  11. Serve hot with a sprinkling of green scallions and sauce in the side.