Review/Rate this Recipe Save to MyRecipes Rating:

Title: Egg Foo Yong #2 (Master Recipe)
Yield: 4 Servings

Ingredients

      1 c  cooked ham or roast pork
    1/2 c  chopped, onions
      1 c  drained, canned bean
      1    sprouts
      4 tb chopped green onion tops
      1 tb soy sauce
      1 ts salt
      3    eggs
      1    oil for deep frying
      1    sauce for egg foo yong:
  1 1/2 c  chicken stock
      1 ts molasses
      1 ts soy sauce
      1 ts cornstarch
      2 tb cold water

Instructions

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a
bowl; mix well.

Stir the eggs lightly into the mixture. Use a deep-bowl ladle to
spoon out the mixture and lower into the hot oil. Tip the ladle at
once to release the omlets.

Let them fry until they rise to the top. Turn each to brown the other
side.

Lift out with a large slotted spoon. Serve on a hot dish covered
with a little of the sauce (below). Serve additional soy sauce
separately.

Egg Foo Young Variations- Chicken Foo Yong: Use cooked chicken or
turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or
cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned
or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned
or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit
meat; use 2 cups chopped green pepper, celery, onion, and canned bean
sprouts combined. Season with additional 1 teaspoon salt.

Subgum Foo Yong: To the master recipe or any variation, add 1 cup
diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned
bamboo shoots. Mix and cook as directed.

Sauce for Egg Foo Yong:

Heat stock with molasses and soy sauce. Combine cornstarch with cold
water; stir it until smooth. Let come to boiling point and cook until
thickened.

Recipe from Mary Margaret McBride Encyclopedia of Cooking Published by
Homemakers Research Institute copyright,1959

Reviews