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Egg Fu Yung Recipe

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This recipe for Egg Fu Yung is from Byrd 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:  
6 Eggs
½ pint Bean sprouts
4 tbsp Scallions
4 tsp Bamboo shoots
4 Water chestnuts
½ cup Meat
1⅓ tbsp Soy sauce
3 tbsp Peanut oil
1 cup Chicken broth
2 tsp Sugar
2 tsp Vinegar
1 tbsp Corn starch
2 tbsp Water
Directions:
Directions:
Mince all the vegetables, and shred the meat.
Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and 1 teaspoon of soy sauce.
Heat 2 tablespoons of cooking oil in a small skillet for 30 seconds over medium-high heat.
Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.
Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.
Mix the water and corn starch together.
Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boil. Add the cornstarch mixture, and continue cooking until the sauce thickens.
serve the egg fu yung topped with the sauce.

 

 

 

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