Egg Foo Yong Recipe

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This recipe for Egg Foo Yong is from MT. BETHEL M.B.C. FOOD FOR THE SOUL 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: MAIN DISHES

Ingredients:	Ingredients: 8 eggs 1 tsp. salt 1/4 tsp. pepper 1 (16 oz.) can bean sprouts, drained 1 c. finely chopped onion 1/4 c. finely chopped celery Cooking oil 1/2 c. thinly sliced fresh mushrooms 1 Tbsp. cooking oil 4 tsp. cornstarch 1 1/2 c. Water 1 tsp. instant beef bouillon granules 1 1/2 tsp. soy sauce 1 tsp. catsup 1 c. diced ham

Directions:	Directions: Beat eggs, salt and pepper. Stir in bean sprouts, ham, onions and celery. Heat about 2 tablespoons oil until hot. Using about 1/4 cup mixture for each, fry patties in hot oil about 1 minute per side or until golden, keep warm. Repeat until all mixture is used, stirring each time before measuring. Add oil as needed. For sauces, cook mushrooms in 1 tablespoon oil until tender. Blend in cornstarch. Add water, bouillon granules, soy sauce and catsup. Cook and stir until thick and bubbly. Serve sauce with egg patties.

Preparation Time:	Preparation Time: 45 min.

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Egg Foo Yong Recipe

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