Egg Foo Yung # 2
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Egg Foo Yung # 2
Last updated 6/12/2012 12:57:18 AM. Recipe ID 19801. Report a problem with this recipe.
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      Title: Egg foo yung # 2
 Categories: Cheese/eggs
      Yield: 4 Servings
      4    Eggs
      2 c  Bean sprouts, bite sz pces
    1/4    Sm. white onion, chopped
      1    Green onion, chopped
      2 tb Flour
    1/4 ts Salt
    1/4 c  Vegetable oil
      2 tb Vegetable oil
      2 tb Flour
      1 c  Chicken broth
      1 tb Oyster sauce
      1 ts Dry sherry
    1/4 ts Salt
    1/4 ts White pepper
  Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or
  heavy skillet over moderate heat until hot. Add 2 T oil and heat.
  Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten
  the mounds. Cook until the underside is brown, turn over, add the
  remaining 2 T oil, and continue cooking for 6 to 7 minutes. Remove
  and drain. Lightly score the top of each patty with an "X" and
  arrange on serving platter. Pour gravy over all and serve. To make
  gravy: Mix oil & flour in a pre-heated skillet and cook over medium
  heat to make a roux. Gradually stir in broth along with remaining
  gravy ingredients, cooking until a gravy consistency is reached. To
  vary the gravy, add diced cooked chicken, pork or shrimp to it. From
  Chef Chu's Distinctive Cuisine of China, Harper & Row.

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Recipe ID 19801 (Apr 03, 2005)

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