Review/Rate this Recipe Save to MyRecipes Rating:

Title: Egg Foo Yong #1
Yield: 12 Servings

Ingredients

      1 c  chopped cooked turkey or
           -chicken
      2 tb butter or margarine
      1 cn bean sprouts, drained
    1/2 c  chopped, onion
    1/2 c  chopped, celery
      1 tb finely chopped, green pepper
           - or par; sley
      6 sl beaten eggs
      1 ts salt
      1    fat for frying

Instructions

Brown chicken lightly in butter. Add bean sprouts, onion, celery, and
green pepper. Cover and cook a few minutes until onion is
transparent. Cool slightly. Spoon chicken-vegetable mixture into
beaten eggs, straining out liquid in bottom of pan. Add salt. Mix
thoroughly. Pour 1/4 cup mixture into hot fat, about 1/2 inch deep.
Flatten "cake" to 1/2 inch thickness. Cook until brown on both sides,
turning once. Drain and serve hot with sauce. Makes 12 cakes Sauce
for Egg Foo Yong: Juice from cooked vegetables above 1 cup juice from
canned bean sprouts
1 T cornstarch
1 t sugar
2 T soy sauce Combine juices, setting aside 1/4 cup of liquid.
Heat to boiling. Blend cornstarch, sugar, and the 1/4 cup liquid. Add
to boiling juice. Cook, stirring constantly until thickened. Add soy
sauce. Recipe from Mary Margaret McBride Encyclopedia of Cooking *
Published by Homemakers Research Institute copyright,1959 Courtesy of
Shareware RECIPE CLIPPER 1.2

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE
JUNIOR

Reviews