Egg Foo Yung I recipe
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Ingredients
- 1 tablespoon vegetable oil 1 green bell pepper, chopped 1 onion, chopped 1 cup cooked shrimp - peeled, deveined and chopped 1 cup fresh bean sprouts 1 (5 ounce) can water chestnuts, drained and sliced 3 tablespoons soy sauce 5 eggs 1 tablespoon vegetable oil 2 tablespoons cornstarch ¼ cup cold water 2 cups chicken broth 2 tablespoons soy sauce
Nutrition Info
- 248.2 caloriescarbohydrate: 15.3 gcholesterol: 294.9 mgfat: 13.5 gfiber: 2.4 gprotein: 17.2 gsaturatedFat: 3.1 gservingSize: -sodium: 1292.2 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Egg Foo Yung I
Directions
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Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.