Egg Foo Yung I recipe

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Ingredients

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 onion, chopped
1 cup cooked shrimp - peeled, deveined and chopped
1 cup fresh bean sprouts
1 (5 ounce) can water chestnuts, drained and sliced
3 tablespoons soy sauce
5 eggs
1 tablespoon vegetable oil
2 tablespoons cornstarch
¼ cup cold water
2 cups chicken broth
2 tablespoons soy sauce

Nutrition Info

248.2 calories
carbohydrate: 15.3 g
cholesterol: 294.9 mg
fat: 13.5 g
fiber: 2.4 g
protein: 17.2 g
saturatedFat: 3.1 g
servingSize: -
sodium: 1292.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.

  2. Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.

  3. To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.

Recipe Yield

4 servings

Recipe Note

This is a simple recipe that we use for brunch when camping.

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