Leftover Turkey Egg Foo Yung Recipe Recipe 415 Recipes

EGG FOO YOUNG (CHINESE OMELETTE)

Steps:

• Mix cornflour and soy sauce. Then add remaining ingredients.
• Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
• MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
• Place pork in a bowl, add remaining ingredients. Use fork to mix through.
• Whisk eggs in a bowl.
• Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
• Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
• Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
• Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
• Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
• Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

LEFTOVER TURKEY EGG FOO YUNG RECIPE RECIPE - (4.1/5)

Steps:

• Preparing the Egg Foo Young: To prepare the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the seasonings - the oyster sauce, light soy sauce and pepper. Give the cornstarch/water mixture a quick re-stir and add, stirring to thicken (adjust the heat slightly up or down as needed). Remove the pot to another burner and keep warm on low heat while preparing and cooking the egg foo yung. In a bowl, lightly beat the eggs with the salt, pepper and rice wine or sherry. Heat 1 tablespoon oil in a wok or frying pan over medium heat. When the oil is hot, add the onion. Cook briefly, then add the mushrooms and cook until browned (about 5 - 6 minutes total cooking time). Remove from the pan. Add the cooked onion and mushrooms to the egg mixture, along with the mung bean sprouts, bok choy, leftover turkey and green onion. Heat 2 tablespoons oil in the pan. When the oil is hot, add the egg mixture. You can either make several small omelets or one large omelet. In either case, cook until the bottom is cooked, then turn over and cook the other side. Serve the egg foo yung with the sauce poured over top.

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.