Egg Foo Yong

When you want to prepare a Chinese dish with leftover chicken, ground beef and pork, create Egg Foo Yong and watch your remaining food disappear with delight! This recipe serves 6.

Ingredients

• 8 eggs (beaten)
• 1 small diced onion
• 1/2 cup diced mushrooms
• 1 cup bean sprouts
• 1 cup uncooked cleaned, peeled shrimp halved lengthwise
• 1 cup thinly sliced celery
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/2 diced green onions for garnish

• 2 cups chicken stock
• 1 1/2 teaspoon granulated sugar
• 1 1/2 tablespoon cornstarch
• 6 tablespoons cold water
• 2 tablespoons soy sauce

Preparation

1. In medium size skillet, sauté diced onion, mushrooms, bean sprouts, shrimp halves, salt, pepper, and celery, approximately 2 to 3 minutes. Set aside.


2. In same skillet, heat few tablespoons vegetable oil. Add approximately 1/3 cup beaten egg and heaping cup of sauté mixture, mixing slightly to cook egg, while maintaining an omelet-like shape. Brown in both sides. Remove from heat and set aside.


3. Repeat process, and continue to cook eggs and mixture one at a time. Set aside plate once all eggs and mixture are browned.



4. To prepare sauce, place chicken stock in small sauce pan over medium heat.


5. Add sugar and soy sauce, mixing well.


6. Mix cornstarch with cold water, and stir into sauce until it begins to thicken.


7. Remove from heat and pour over each individual egg foo yong before serving.


8. Garnish with diced green onions.

Variations

• For spice, add diced chilies to taste during Step 1.