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Asian - Egg Foo Yung-- Recipe

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This recipe for Asian - Egg Foo Yung-- is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 4-ounce can mushroom pieces
Soy sauce
1/2 cup minute rice
1 cup minced celery
1 cup diced onions
2 tablespoons salad oil
3 eggs, well beaten
1 can thoroughly drained bean sprouts
1 2-ounce jar chopped pimiento
1 cup finely diced cooked chicken or pork or shrimp

Directions:
Directions:
Drain mushrooms, reserve liquid. Add enough soy sauce to mushroom liquid to make 1/2 cup. Heat liquid to boiling, stir in rice. Cover; remove from heat. Let stand for 5 minutes. Saute onion and celery in oil. In a bowl, mix eggs, bean sprouts, pimento, meat, mushrooms,onion and rice.
Put 2 tablespoons of oil into a wok or deep skillet, heat till wooden spoon bubbles when touched to oil in the pan.
Drop mixture from a serving spoon into the pan. Cook on medium heat until set and delicately brown on one side; turn and brown on the other side.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serves: 4
Contributor: Pat Lawson

 

 

 

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