"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

EGG FOO YOUNG 2 Recipe

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This recipe for EGG FOO YOUNG 2, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. bean sprouts
4 medium fresh mushrooms
1/2 c. shrimp, pork, chicken anything on hand
1/2 c. peanut oil
3 large eggs

Sauce:
3/4 c. chicken broth
1 T. soy sauce
1 T. cornstarch plus 2 T. chicken broth

Directions:
Directions:
Prepare ahead; Rinse bean sprouts in a pot of cold water. Drain and pat dry Set a 12 inch wok or 8 inch skillet over high heat for 30 seconds. Pour in 1 Tbsp oil, swirl it in the pain and heat for another 30 seconds. Add the meat and stir fry for 1 minute or until done. Transfer to a plate. Break the eggs into a bowl and heat with a fork until they are well combined. Add the meat, bean sprouts and mushrooms. Set the pan again over high heat for 30 seconds. Add 1 Tbsp oil and swirl it around. Set the heat to low and pour in 1/4 cup of the egg mixture. Let cook for 1 minute undisturbed or until browned. Turn pancake over and let cook for another minute. Continue until all the mixture has been cooked. Serve with warm sauce.

Sauce:
In small saucepan, bring the chicken broth to a boil. Add the soy sauce and cornstarch mixture. Reduce heat and stir until thickened and clear. Keep warm over low heat.

 

 

 

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