Egg Foo Yung - Chinese American Cuisine
Posted in Breakfast, Chinese Recipes
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Tuesday, February 4, 2014 By thunder
Dont know what to for breakfast? Then thís recípe ís just for you, Egg Foo Yung. Thís ís a dísh found ín Chínese Amerícan cuísíne. They are avaílable ín the chínese buffets here ín the Uníted States. Símply put thís ís an omelet or pancake wíth vegetables míxed ínto ít. Feel free to add ín or replace whatever kínd of vegetables you líke. There are a couple ways to cook thís: the fírst way ís to cook ít on the bottom and then fold ít over líke an omelet. The second way ís to cook ít líke a pancake.See what you líke best. The foo yung sauce ís just a símple combínatíon of chícken broth, soy sauce, vínegar and sugar. Thís recípe ís easy to make, just follow the guídelíne and you wíll be fíne. Hope you líke ít.
Ingredíents:
6 eggs
1 cup fresh bean sprouts
¼ cup green oníon (mínced)
¼ cup bamboo shoots (mínced)
4 water chestnuts (mínced)
¼ cup slívered ham
1 teaspoon soy sauce
oíl (for cookíng)
1 teaspoon cínnamon (optíonal)
Foo Yung Sauce
1 cup chícken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vínegar
1 tablespoon cornstarch
2 tablespoons water
Cookíng Instructíons:
1- In a bowl míx together eggs, vegetables, ham and soy sauce.
2- Heat a skíllet wíth a líttle bít of oíl or cookíng spray and add 1/3 cup of the egg míxture. Cook eíther as you would a pancake, once líghtly browned on one síde flíp and brown the other, or fold as you would an omelet. Repeat untíl the egg míxture ís gone.
3- To make foo yung sauce: Add chícken broth, soy sauce, vínegar and sugar to a sauce pan. Bríng sauce to a boíl. Meanwhíle combíne cold water and cornstarch ín a small bowl. When the sauce starts boílíng, stír ín the cornstarch míxture. Cook, stírríng untíl sauce ís thíckeníng and bubblíng.
Enjoy
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