Egg foo yong #2 (master recipe)
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Egg foo yong #2 (master recipe)
  Eggs  
Last updated 6/12/2012 12:57:18 AM. Recipe ID 19798. Report a problem with this recipe.
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      Title: Egg foo yong #2 (master recipe)
 Categories: China, Eggs
      Yield: 4 Servings
 
      1 c  Cooked ham or roast pork
    1/2 c  Chopped, onions
      1 c  Drained, canned bean sprouts
      4 tb Chopped green onion tops
      1 tb Soy sauce
      1 ts Salt
      3 ea Eggs
           Oil for deep frying
 
  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 omelets. 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. Serves 4 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:
    1 1/2    cups    chicken stock
        1 t  molasses
        1 t  soy sauce
        1 t  cornstarch
        2 T  cold water 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
  




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Recipe ID 19798 (Apr 03, 2005)

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