Hello,
Egg Foo Yong is a classic recipe and I did find a version in one of our older cookbooks and have copied and pasted it here for you. Enjoy!
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EGGS |
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6 eggs |
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1/2 cup finely chopped onion |
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2 tablespoons chopped green bell pepper |
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1/2 teaspoon salt |
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Dash pepper |
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1 (16-oz.) can bean sprouts, drained, rinsed |
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2 tablespoons oil |
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SAUCE |
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1 tablespoon cornstarch |
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2 teaspoons sugar |
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1 chicken-flavor bouillon cube |
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Dash ginger |
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1 cup water |
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2 tablespoons soy sauce |
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| 1. Heat oven to 300°F. In large bowl, beat eggs well. Add onion, bell pepper, salt, pepper and bean sprouts; mix well. |
| 2. Heat oil in large skillet over medium heat. Drop egg mixture by tablespoonfuls into skillet. Cook until golden brown on both sides. Drain on paper towels. If necessary, add additional oil to skillet. Place egg patties on ovenproof dish; keep warm in 300°F. oven while preparing sauce. |
| 3. In small saucepan, combine cornstarch, sugar, bouillon and ginger. Stir in water and soy sauce. Cook until mixture boils and thickens, stirring constantly. Serve egg patties with sauce. |
Answered on 2/7/2013 12:00:00 AM by bakingallthetime