EGG FOO YOUNG
Egg Foo Young is a Chinese egg omelette dish made with vegetables like carrots, mushrooms, bean sprouts, and bell peppers. Served with a simple and flavorful gravy topping.
Provided by My Cultured Palate
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Place eggs into a medium bowl and beat till combined.
- Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside.
- In a non-stick skillet, add a tbsp of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers. Cook, while stirring every so often, till vegetables are tender.
- Remove veggies from heat and allow them to cool for a few minutes. Add to the egg mixture and stir.
- Add a little oil (1/4-1/2 tsp) to a medium skillet over medium heat. When skillet has warmed start to make the omelettes.
- Use 1/3 cup portions of the egg mixture. Allow it to cook 2-3 minutes, flip, and allow it to cook an additional 1-2 minutes. Transfer to a plate. Repeat this process to use all of the egg mixture.
- Serve over rice with gravy.
Nutrition Facts : Calories 76 kcal, Carbohydrate 8 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 2015 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
EGG FOO YOUNG
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a griddle over medium heat and brush it with some oil.
- Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
- Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
- Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
- Put 2 pancakes on each plate and top with the gravy.
SHRIMP EGG FOO YOUNG
If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. -Quimberley Rice, Decatur, Georgia
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 patties (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.
Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 477mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
EGG FOO YOUNG
This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
Provided by sal
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g
EGG FOO YOUNG
Provided by Geoffrey Zakarian
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
- Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
- Preheat the oven to 200 degrees F.
- Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
- Garnish with the sesame seeds and sliced scallions and serve with the sauce.
EGG FOO YUNG II
Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.
Provided by DEBA611
Categories World Cuisine Recipes Asian
Time 30m
Yield 5
Number Of Ingredients 16
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.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 9.6 g, Cholesterol 330.2 mg, Fat 12.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 4.2 g, Sodium 1442.9 mg, Sugar 4.8 g
BAKED FRESH LOBSTER RECIPE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Plunge the tip of a sharp knife straight down just behind the lobster's eyes to humanely kill the animal.
- Place the lobster on its back and use a sharp knife to cut open the cavity. Remove the stomach and intestines, and discard. Reserve the tomalley in a small bowl. Mix the cracker crumbs with the tomalley and spoon the mixture into the body cavity. Drizzle about 2 teaspoons of butter over the top. Place the lobster in a 2 inch deep baking dish.
- Bake the lobster for 30 minutes, uncovered. Set oven to Broil and cook for 3 to 5 minutes just to toast the crackers before serving. Serve with remaining melted butter.
Nutrition Facts : Calories 1365.6 calories, Carbohydrate 74.4 g, Cholesterol 361 mg, Fat 82.5 g, Fiber 2.2 g, Protein 77.3 g, SaturatedFat 36.1 g, Sodium 1955.5 mg, Sugar 6.8 g
SHRIMP EGG FOO YOUNG
A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.
Provided by Karen
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
- Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 15 g, Cholesterol 248.4 mg, Fat 12.3 g, Fiber 1.4 g, Protein 15.4 g, SaturatedFat 2.7 g, Sodium 597.8 mg, Sugar 9.3 g
EGG FOO YUNG
Make and share this Egg Foo Yung recipe from Food.com.
Provided by Lorac
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix eggs, vegetables, meat and soy.
- Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
- Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
- Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
- Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
- In a bowl, blend cornstarch and water.
- Add to sauce and cook, stirring, until sauce bubbles and thickens.
- Serve with hot Egg Foo Yung.
Nutrition Facts : Calories 248.2, Fat 16.3, SaturatedFat 4.3, Cholesterol 289.6, Sodium 639.7, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 15.6
EGG FOO YONG WITH OYSTERS
Steps:
- Heat a 10-inch nonstick skillet over medium-high heat. Add 1 tablespoon oil and when hot, add oysters. Stir-fry 1 minute. Add sprouts, celery, onion, soy sauce and sugar and stir-fry for 1 minute. Place mixture into a large bowl; set aside.
- Lightly beat eggs with salt in a bowl. Reheat the pan. Add remaining 1 tablespoon oil and when hot, pour in the eggs. Cook without stirring them, lifting the edges occasionally to avoid burning, and let the uncooked portion run underneath the cooked part. When eggs are firm but still partly liquid, drain the oyster mixture through a sieve placed over a bowl. Reserve the liquid and spread the oyster mixture over the eggs. Fold 1/2 of the egg mixture over the other to make a semicircular pie. Cook 1 1/2 minutes; lift up curved side with spatula and gently flip onto the other side. (The omelet doesn't need to leave the pan; just pivot on folded side.) Cook 1 1/2 minutes. Slide onto a heated platter and serve immediately or keep warm while making the gravy.
- For the gravy, pour the reserved oyster-mixture liquid into the same skillet. Heat to boiling over medium heat. Mix the cornstarch with 2 tablespoons of water in a cup until dissolved; whisk into liquid state in the pan. Boil 1 minute, until slightly thick and clear. Pour over eggs or serve separately.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 4 grams, Sodium 653 milligrams, Sugar 9 grams, TransFat 0 grams
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