Thursday, May 6, 2010

Egg Foo Yong

This Chinese omelet is easy to make at home.  Use the sauce recipe provided, or serve with chicken or beef gravy.

Egg Foo Yong
4 eggs
1 can bean sprouts, rinsed and drained
1/2 c. chopped meat (we like pork, chicken or ham)
2 Tbsp. chopped onions
1 Tbsp. soy sauce

Beat eggs and stir in remaining ingredients.  Heat a little oil in a skillet. Pour 1/4 cup mixture at a time into hot oil.  Push cooked egg up over meat to form a patty. When patties are set, turn and brown other side.  Makes 2 large servings

Sauce for Egg Foo Yong
1 Tbsp. + 1 tsp. cornstarch
2 tsp. sugar
1 1/2 tsp. vinegar
3 Tbsp. soy sauce
1 c. water
Combine all ingredients in a small saucepan.  Cook over medium heat until thick.

Notes: I usually make smaller patties to serve as a side dish, it will make quite a few of these.
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