Mar 302009
Ever since I’ve been on my Chinese food kick, my hubby has been asking me to make Eggs Foo Yung. Well we found out from Marlys’ boyfriend that it is anything but an authentic Asian dish, despite being served at all the Chinese restaurants, but it’s still fabulous–and this gravy in particular is a new favorite of ours. So for my sissy who’s eating a lot of eggs right now, and anyone else who wants a fabulous Eggs Foo Yung recipe, here it be…
Eggs Foo Yung
Gravy:
2 T. cornstarch
1 c. water
1 T. peanut oil (this is crucial to the flavor, and not expensive to buy)
1 t. sugar
1 t. salt
1 t. dark soy sauce
1/8 t. black pepper
6 (or more) eggs
1/2 c. diced yellow onion
1/2 c. diced green pepper
1/4 c. sliced mushrooms or water chestnuts
1 c. bean sprouts (crucial to the Egg Foo Yung experience–should cost about 50 cents for a meal’s worth in the right grocery store)
1/4 c. finely chopped celery (optional)
1/2 c. chopped chicken, pork, or shrimp (optional)
1 1/2 t. soy sauce
3 T. peanut oil
Heat 1 T. peanut oil in wok or non-stick pan. Stir fry the onion and green pepper for 1 minute, add the mushrooms, bean sprouts, and any other vegetables and stir fry them for 2 more minutes or until just soft.
Bring gravy ingredients to boil in a small sauce pan. Simmer and stir until thickened.
Beat eggs in large bowl. Add the vegetables, meat, and soy sauce.
Heat the remaining 2 T. oil in the wok. Add half the egg mixture, creating a round, flat surface (egg pancake). Once it is firm, flip it over with a spatula and let it cook until done. Cut into quarters (you may do this before flipping, to prevent breakage), and stack on a plate. Top with gravy. Repeat for second half of egg mixture. Makes 2 servings.
One Response to “Eggs Foo Yung”
Comments (1)
I have never heard of this, but it sounds wonderful. I shall see if I can GAPSify it. LOL