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Title: EGG FOO YONG (MASTER RECIPE)
Categories: Chinese, Eggs
Yield: 4 servings
1 c Cooked ham or roast pork
1/2 c Chopped, onions
1 c Drained, canned bean sprouts
4 tb Chopped green onion tops
1 tb Soy sauce
1 ts Salt
3 Eggs
Oil for deep frying
Sauce:
1 1/2 c Chicken stock
1 ts Molasses
1 ts Soy sauce
1 ts Cornstarch
2 tb Cold water
Put meat, onion, sprouts, green onion tops, soy sauce,
and salt in a bowl; mix well. Stir the eggs lightly
into the mixture. Use a deep-bowl ladle to spoon out
the mixture and lower into the hot oil. Tip the ladle
at once to release the omelets. Let them fry until
they rise to the top. Turn each to brown the other
side. Lift out with a large slotted spoon. Serve on a
hot dish covered with a little of the sauce (below).
Serve additional soy sauce separately. Egg Foo Young
Variations Chicken Foo Yong: Use cooked chicken or
turkey instead of ham or pork. Crabmeat Foo Yong: Use
canned or cooked crabmeat instead of ham or pork.
Lobster Foo Yong: Use canned or cooked lobster instead
of ham or pork. Shrimp Foo Yong: Use canned or cooked
shrimp instead of ham or pork. Vegetable Foo Yong:
Omit meat; use 2 cups chopped green pepper, celery,
onion, and canned bean sprouts combined. Season with
additional 1 teaspoon salt. Subgum Foo Yong: To the
master recipe or any variation, add 1 cup diced
mushrooms, 1/2 cup diced green beans, and 1/2 cup
diced canned bamboo shoots. Mix and cook as directed.
Sauce: Heat stock with molasses and soy sauce. Combine
cornstarch with cold water; stir it until smooth. Let
come to boiling point and cook until thickened. Recipe
from Mary Margaret McBride Encyclopedia of Cooking *
Published by Homemakers Research Institute
copyright,1959
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