Egg foo yung (best recipes from time-life boo
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Egg foo yung (best recipes from time-life boo
Last updated 6/12/2012 12:57:19 AM. Recipe ID 19802. Report a problem with this recipe.
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      Title: Egg foo yung (best recipes from time-life boo
 Categories: Eggs, Asia, China
      Yield: 1 Servings
MMMMM----------------TO MAKE 12 PANCAKES (TO SERV---------------------
           Vegetable oil to deep fry
  1 1/2 c  Bean sprouts
      1 ea Onion, halved and cut
           -lengthwise into 1/16th
           -inch wide strips
      1 ea Celery rib, trimmed, cut
           -into 2" pieces, then into
           -1/16th" strips
    1/2 lb Thinly sliced boiled ham,
           -cut into 2" by 1/16th"
      8 ea Eggs
    3/4 ts Salt
    1/2 ts Freshly ground black pepper
      4 ea Scallions for garnish

MMMMM-----------------------MUSHROOM SAUCE----------------------------
      2 tb Vegetable oil
    1/4 lb Mushrooms, wiped clean, and
           -sliced thinly
      2 c  Coiling chicken stock
      1 tb Soy sauce
      1 tb Tomato catsup
      2 tb Cornstarch, dissolved in 2
           -Tbsp cold water
  For sauce, heat 2 Tbsp of the oil in an 8" or 10" skillet over medium
  heat. Stir in mushrooms and cook for 5 minutes. Blend in the chicken
  stock, catsup and soy sauce; bring to a boil over high heat. Stir in
  cornstarch and water mixture into the boiling sauce. Reduce heat and
  simmer sauce for 2 or 3 minutes until it is clear and thick enough to
  coat a spoon lightly. Cover pan partially and keep sauce warm over
  lowest possible heat. Pour 2 Tbsp of the vegetable oil into heavy 12"
  skillet; heat oil until it reaches 350 degrees on a deep frying
  thermometer. Combine bean sprouts with strips of onion, celery and
  ham in a bowl. In another mixing bowl, beat eggs lightly and stir in
  salt and pepper. Stir the bean sprout mixture into the beaten eggs.
  Using a 1/4 cup ladle, cook 4 pancakes at a time in oil in skillet
  over high heat. Turn pancakes with a slotted spoon after 30 seconds
  and fry for another 30 seconds, or until they puff and are golden
  brown. Serve at once, garnished with a scallion and accompanied by
  the hot mushroom sauce. Original Source: American Cooking: The
  Melting Pot Shared by Allison Cozzi Courtesy of Shareware RECIPE

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Recipe ID 19802 (Apr 03, 2005)

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