"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Egg Foo Yong Recipe

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This recipe for Egg Foo Yong, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups bean sprouts
3/4 cup onion, sliced thin lengthwise
1/4 cup celery very narrow celery strops, about 2" long
8 eggs
salt and white pepper to taste
1 1/2 cooked meat, poultry or seafood, slivered
1 1/2 tbsp vegetable oil, for frying

Directions:
Directions:
Beat eggs well. Add all ingredients except the oil, and mix well. Pour 1/4 cup of mixture into hot oil, for each patty.

For the sauce: Prepare three cups of chicken stock. In a pan, blend well; then add the stock to the mixture while stirring and cook until clear. Add soy sauce to taste and serve over the Egg Foo Yong or separately.

Personal Notes:
Personal Notes:
I generally use two frying pans for this quantity and put half into each pan. when brown on one side, I slide it out onto a plate, invert it and fry the other side. It's easier than making individual patties.

 

 

 

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