Recipe: 13 Egg Foo Yung Recipes

EGG FOO YUNG WITH SWEET & SOUR SAUCE
3 tbsp. peach preserves
1/4 tsp. reduced sodium soy sauce
2 tsp. Regina white wine vinegar
EGG FOO YUNG:
1 (8 oz.) container egg beaters
Cholesterol-Free 99% Real Egg
Product
1 c. Chun King bean sprouts, well
drained
2 tbsp. cornstarch
4 tsp. Fleischmann's margarine
In small saucepan, over low heat, blend preserves, soy sauce, and vinegar until warm; set aside. In medium bowl, blend together egg beaters, bean sprouts and cornstarch until well blended. In 8 inch nonstick skillet, over medium heat, melt 1 teaspoon margarine. Portion 1/2 cup egg mixture into skillet; cook on both sides until golden brown. Repeat to make a total of 4 egg patties, using 1 teaspoon margarine for each. Serve hot with prepared sauce. NUTRITION INFORMATION per serving: Calories - 125, Sodium (mg) - 123, Cholesterol (mg) - 0, Total Fat (gm) - 4, Saturated Fat (gm) - 1. EXCHANGES per serving: 1 lean meat, 1 1/2 vegetables, 1/2 fruit, 1/4 fat.

EGG FOO YUNG
1/2 c. bacon or ham
1/2 c. onions
1 c. bean sprouts
1/4 c. water chestnuts
5 eggs
Chop bacon or ham into fine pieces and shred the onions. Add bean sprouts and water chestnuts, sliced, and the beaten eggs. Drop batter in large spoonfuls in skillet to which has been added a medium thin layer of hot frying oil. When one side is brown, turn and brown the other side.

EGG FOO YUNG
6 eggs
4 onions, thinly sliced
3/4 c. frozen peas
1 c. chopped mushrooms
1 1/2 c. bean sprouts
1 tbsp. soy sauce
2 tbsp. oil
In large bowl beat eggs. Add remaining ingredients, except oil. Heat oil in skillet. Ladle 2 tablespoons of mixture in pan and fry. When pancakes are brown on one side, turn over and brown other side. Serves 4 to 6.

EGG FOO YUNG
6 eggs
1 c. bean sprouts
1 sm. onion, chopped
3 mushrooms, chopped
1/2 c. minced cooked chicken
2 tsp. soy sauce
Vegetable oil
1 tsp. salt
Beat eggs until foamy. Stir in bean sprouts, onions, mushrooms, chicken, soy sauce, salt. Heat skillet. Add 1 tsp. oil. Cook 1 to 2 minutes.

EGG FOO YUNG
1 lb. pork, chopped into very sm.
pieces (may use chops, steak, roast)
1 lg. onion, minced
6 to 8 whole green onions, chopped
1 sm. head cabbage, shredded
--SAUCE #1:--
1 c. ketchup
2 tbsp. sugar
1/4 c. water
--SAUCE #2:--
1/2 c. soy sauce
2 tbsp. cornstarch (mix with water
before adding soy sauce, about 1/4
c. water)
Cook all above ingredients in 1/2 stick of butter in wok until tender. Let cool. Add 8 eggs and 1 tablespoon flour. Stir well. Fry like a pancake in oil. Serve with rice and sauce. Heat in saucepan until hot. Heat in saucepan until thickened. Add water if too thick.

EGG FOO YUNG
--SAUCE:--1 tsp. cornstarch
1 tsp. sugar
2 tsp. soy sauce
1 tsp. vinegar
1/2 c. regular strength chicken broth
2 tbsp. salad oil
4 eggs, beaten
1/2 lb. bean sprouts
1/3 c. thinly sliced green onions
1/8 tsp. (each) garlic powder & pepper
1/2 tsp. salt
Place wok over low heat. When wok is hot, add above ingredients. Stir until thickened (about 1 minute). Prepare sauce and keep warm. Combine eggs, sprouts, onion and seasonings. Place wok over medium heat. When wok is hot, add oil. When oil is hot, add 1/4 cup of egg mixture for each pattie (make 2 or 3 at a time). Fry, turning once when lightly browned and cooked to your liking (about 2 minutes each side). Continue until all batter is cooked, adding more oil as needed. Remove to platter and pour sauce over patties. Makes 6 servings.

EGG FOO YUNG
1 c. shredded pork roast, cooked pork
chicken, shrimp or crab
1 tbsp. soy sauce
4 tbsp. cooking oil
1 c. canned bean sprouts, drained
1/2 c. sliced celery
1 c. chopped green onions
1 tsp. salt
1 tsp. cooking sherry
1 can (4 oz.) sliced mushrooms
1/2 tsp. chopped gingerroot or 1/8
tsp. ground ginger
1/4 tsp. pepper
6 eggs, well beaten
Put pork in a small bowl; sprinkle with soy sauce let stand for a few minutes. In skillet over high heat add 1 tablespoon oil; cook bean sprouts, celery, and onions for 2 minutes stirring constantly. Add salt and sherry, stir well. Turn into large bowl. Add another tablespoon oil to skillet, stir fry pork 1 minute. Add mushrooms, ginger, pepper. Stir fry 1 minute. Drain. Turn mixture into the bowl with vegetables. Add eggs, stir well. Put enough oil in skillet to grease it. Pour in 1/6 of the egg mixture and fry on both sides. Repeat until all mixture is fried.

EGG FOO YUNG
5 large or 7 med. eggs, unbeaten
1 c. bean sprouts
1/2 c. celery, sliced diagonally
1/4 c. chopped green onion
1 tsp. salt
1/4 tsp. MSG
1 tsp. dry sherry
2 tsp. soy sauce
Dash pepper
1/2 c. any of the following:
mushrooms, sliced; bamboo shoots;
water chestnuts, sliced; crabmeat,
precooked; chicken, precooked;
beef, diced, precooked; pork, diced
Mix together, just enough to break egg yolks. Drop by ladle into 1/4 to 1/2 inch deep hot oil (approximately 375 degrees). Turn when they begin to brown. Serve with any brown gravy.

EGG FOO YUNG
4 eggs
3/4-1 lb. chopped cooked chicken,
pork, turkey or crab
8 imported black Chinese dried
mushrooms
or 4 oz. can chopped mushrooms
1/4 lb. bean sprouts (or 1/2 can
drained)
1 green onion, chopped
1/2 stalk celery, chopped
Salt & pepper
Beat eggs slightly in mixing bowl. Add other ingredients. Cover bottom of a 6 inch skillet with peanut oil and heat. Pour in 1/4 of the mixture and cook over low heat until brown on one side. Turn carefully and cook until brown on other side. Serve with Brown Sauce. Brown Sauce: Combine 1 tablespoon cornstarch, 1 teaspoon soy sauce, 1 1/2 cup chicken broth, salt, pepper and 1/4 teaspoon sugar. Cook and stir over medium heat until mixture comes to a boil and thickens. Yield: 4 servings.

SHRIMP EGG FOO YUNG
1 sm. pkg. frozen popcorn shrimp
6-8 eggs, beaten
1/4 c. celery, diced
1/4 c. green onions, chopped
1 c. bean sprouts
1/2 tsp. Accent
3 tbsp. soy sauce
Sprinkle of sugar
Oil for frying
SAUCE:
2 c. water
1 tbsp. cornstarch
Soy sauce to taste
1/4 tsp. Accent
Sprinkle of sugar
Combine shrimp, eggs, celery, onions and bean sprouts together. Add Accent, salt, pepper and soy sauce to taste. Drop by spoonfuls into hot pan with a little oil. Turn over when egg is set and fry until brown. Make sauce and pour over egg mixture.

EGG FOO YUNG
16 oz. can mixed vegetables
(oriental), drained
5 oz. boned chicken or turkey
1/4 - 1/2 c. minced onion
1/2 tsp. seasoned salt
4 eggs
4 tsp. butter or margarine
SHERRY BROTH SAUCE:
1 1/2 c. chicken broth
1/2 tsp. ginger
2 tbsp. sherry
4 tsp. cornstarch
1/4 tsp. salt
1 tsp. soy sauce
In mixing bowl combine vegetables, chicken, onion and salt. Mix thoroughly. Add eggs and stir just until combined. melt 1 teaspoon butter in small fry pan or wok. Add about 1/2 cup mixture and cook for about 3 minutes then turn like a pancake and cook about 2 minutes more. Serve with sherry broth sauce. Combine all ingredients. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute. Keep warm for serving.

EGG FOO YUNG
1/2 c. diced onion
1/2 c. diced Chinese roast pork or ham
3 eggs
Oil for frying
GRAVY:
1 c. water
1 tbsp. peanut oil
1 tsp. sugar
1 tsp. salt
1 tsp. dark soy sauce
Dash of pepper
1 tsp. cornstarch, mixed with 2 tbsp.
water
Mix the onion and pork. Beat eggs and stir in the pork and onions. In a wok or skillet, beat 2 1/2 inches of oil almost to the point of smoking, about 375 degrees. Pour 1/3 of the egg mixture into the pan. Brown for 2 minutes. Using ladle, splash the top of the omelet with the oil so the top becomes firm. Flip omelet over. Brown for 1 1/2 minutes. Remove and drain. Repeat for the remaining mixture. Serve with gravy. Bring the water to a boil and add the remaining ingredients. Cook and stir for 1/2 minute.

EGG FOO YUNG
2 c. bean sprouts
1/4 c. sesame oil
4 green onions, chopped
1 tbsp. fresh ginger, minced
1 c. celery, finely diced
2 c. cooked chicken, diced
5 eggs, slightly beaten
Salt
Pepper
1 tbsp. soy sauce
Drain bean sprouts and place on paper towels to dry. Heat oil in wok. Add onions and saute 2 minutes. Add ginger, celery, and chicken. Saute a minute longer. Stir in eggs and cook until firm. Salt and pepper to taste. Add soy sauce, mixing carefully. NOTE: Shrimp, turkey, ham or other leftover can be substituted for chicken in this recipe.