Egg Foo Yung For 2 With Oriental Sauce Recipes

EGG FOO YUNG WITH CHINESE BROWN SAUCE

Egg Foo Yung With Chinese Brown Sauce image

Make and share this Egg Foo Yung With Chinese Brown Sauce recipe from Food.com.

Provided by Tendoy5

Categories Asian

Time 35m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup chopped ham
1/2 cup chopped onion
8 -12 ounces water chestnuts, drained
8 -12 ounces bamboo shoots, drained
1/4 teaspoon salt
6 eggs
3 -4 tablespoons butter, melted
2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup water
1 1/2 teaspoons soy sauce

Steps:

Mix all ingredients for sauce in small pan.
Cook, stirring constantly until thickened.
Set aside but keep warm.
Beat eggs in large bowl.
Add all other ingredients.
Drop by spoonfuls into hot oil, cook on both sides to brown.
Drain well on paper towels.
Serve with sauce.

Nutrition Facts : Calories 367.8, Fat 21.8, SaturatedFat 10.5, Cholesterol 453.5, Sodium 598.5, Carbohydrate 28.7, Fiber 4.3, Sugar 9.3, Protein 16.3

EGG FOO YONG WITH SAUCE

Egg Foo Yong with Sauce image

"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice
EGG FOO YONG:
1-1/2 cups egg substitute
1/4 cup chopped green onions
2 cups canned bean sprouts, rinsed and drained
1 can (8 ounces) water chestnuts, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon salt
1/8 teaspoon Chinese five spice
2 tablespoons canola oil

Steps:

In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE

Egg Foo Yung (For 2) With Oriental Sauce image

From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.

Provided by Tee Lee

Categories Breakfast

Time 40m

Yield 3-4 omelets, 2 serving(s)

Number Of Ingredients 10

Ingredients

4 eggs
3 tablespoons water
1 tablespoon soy sauce
1 cup fresh bean sprout
1/2 cup fresh mushrooms, sliced or 1 (8 ounce) can mushrooms, chopped
2 -4 green onions, thinly sliced
cooking spray
2 teaspoons cornstarch
1/2 cup beef broth
1 tablespoon soy sauce

Steps:

FOR OMELETS:.
In a medium bowl, beat the eggs with water and soy sauce.
Stir in bean sprouts, mushrooms and green onions; mix well.
Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
Pour in approximately one fourth of the egg mixture.
As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
Slide onto a serving plate, keeping warm.
Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
Cut omelets into wedges and serve with warm Oriental Sauce.
FOR ORIENTAL SAUCE:.
Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
Boil for 1 minute; serve hot.

Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5

BROWN SAUCE FOR EGG FOO YUNG

Brown Sauce for Egg Foo Yung image

Make and share this Brown Sauce for Egg Foo Yung recipe from Food.com.

Provided by Cecily Parsley

Categories Sauces

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons cornstarch
2 teaspoons rice vinegar
2 teaspoons brown sugar
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 cup beef broth
1/8 teaspoon ginger
dried chili pepper flakes

Steps:

In a small saucepan, blend starch, ginger, soy, vinegar and sugar. Slowly stir in beef broth and oyster sauce. Stir over a low heat until thickened and transparent. Stir in chili flakes. Serve hot.

Nutrition Facts : Calories 148.4, Fat 0.9, Cholesterol 0.8, Sodium 3499.1, Carbohydrate 29.4, Fiber 0.6, Sugar 9.5, Protein 6.2

EASY EGG FOO YUNG SAUCE

Easy Egg Foo Yung Sauce image

Make and share this Easy Egg Foo Yung Sauce recipe from Food.com.

Provided by Starman5

Categories Sauces

Time 13m

Yield 8 1/4 cup servings, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups chicken broth
2 tablespoons soy sauce
5 teaspoons sugar
1 tablespoon vinegar
2 tablespoons cornstarch
4 tablespoons water

Steps:

Heat chicken broth in a small pan.
Mix cornstarch and water in a small bowl.
Add soy sauce, sugar, and vinegar to the bowl and mix.
Add bowl contents to pan and bring to a boil, then simmer until thickened.

Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 442.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2.9, Protein 1.7

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