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Egg Foo Yung Recipe

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This recipe for Egg Foo Yung, by , is from The Kropf-Higgins 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!

Contributor:  
Contributor:  
Judy Elaine Kropf

Category:
Category:

Ingredients:  
Ingredients:  
2 Eggs
2 Egg whites
cup fresh or canned bean spouts, rinsed & drained
cup fresh chopped mushrooms
2 Tbsp thinly sliced green onions
2 Tbsp soy sauce divided
1 Tbsp peanut or vegetable oil
1 cup chicken broth
1 Tbsp cornstarch
tsp sugar
trace pepper

Directions:
Directions:
Beat eggs in large bowl Stir in bean spouts, mushrooms, green onion and 1 Tbsp soy sauce. Heat large skillet over medium high heat. Add oil; heat until hot. To form pancake, pour cup egg mixture into skillet (will run do not crowd) Cook 1 to 2 minutes until bottoms are set, Turn over; cook 1 to 2 minutes more until pancakes are cooked through. Remove and keep warm while cooking rest of pancakes. Blend broth into cornstarch in small bowl until smooth. Stir in sugar and pepper. cook and stir 1 minuet or until sauce boils and thickens. Pour sauce over; serve immediately.

Personal Notes:
Personal Notes:
Amount of pepper varies by taste from tsp to one or two flects we put in a very small amt. Everyone can always add a little more.

 

 

 

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