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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Kay's Egg Foo Yung Recipe

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This recipe for Kay's Egg Foo Yung is from Windward Orchid Society 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 cup cooked meat (chicken, turkey, etc.; leftovers work great)
fresh bean sprouts (as many as desired)
1/2 cup onion, chopped
6 eggs
1/2 cup olive oil

Sauce:
1 can beef or vegetable broth (or soup stock, if available)
2 tbsp. cornstarch
2 tbsp. shoyu
salt & pepper to taste
Directions:
Directions:
Cut meat into fine shreds; mix with onion and bean sprouts. Beat eggs lightly with a fork and add to meat mixture. Drop by spoonfuls into hot oil in a large frying pan, making patties about 3" in diameter. Brown on both sides. Serve immediately on a hot platter with the sauce.

For the sauce: mix cornstarch and shoyu to a paste. Add to the stock or broth and cook 10 minutes, or until thickened. Add salt and pepper to taste.

 

 

 

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