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EGG FOO YUNG Recipe

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This recipe for EGG FOO YUNG is from The Braun Family Cookbook Project, 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:  
2 Whole Eggs
2 Egg Whites
1/2 Cup Bean Sprouts (fresh or canned)
1/2 Cup Chopped Mushrooms (fresh or canned)
2 TBLS Thinly Sliced Green Onions
1 TBLS Soy Sauce
1 TBLS Vegetable Oil

Cooked rice

GRAVY
1 Cup Chicken Broth
1 TBLS Cornstarch
1/4 tsp Sugar
1/8 tsp Black Pepper
Brown Gravy Sauce For Color

Directions:
Directions:
1. Beat eggs with egg whites in a large bowl.
2. Stir in bean sprouts, mushrooms, onions & soy sauce.
3. Heat large non stick skillet over medium high heat & add oil until hot.
4. Pour 1/4 cup of mixture onto skillet. (Mixture will run-do not crowd skillet).
5. Cook 1-2 minutes until bottom of pancake is set.
6. Turn pancake over.
7. Cook additional 1-2 minutes until cooked through.
8. Remove & keep warm
9. Repeat with remaining mixture.

GRAVY
1. Blend broth into cornstarch in small bowl until smooth.
2. Stir into saucepan.
3. Stir in sugar & pepper.
4. Cook & stir 1 minute or until sauce boils & thickens.
5. Add Brown Gravy Sauce for color
6.Pour sauce over warm pancakes & serve immediately.
6. Serve with cooked rice on the side.

Personal Notes:
Personal Notes:
May add diced chicken, beef, shrimp or whatever meat desired.

 

 

 

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