Egg Foo Yung I

Egg Foo Yung I

15

"This is a simple recipe that we use for brunch when camping."

Ingredients

30 m servings 248 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 1292 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

15
  1. 17 Ratings

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I am sorry to say that this recipe was not good at all. This did not happen to me but if you think about this intuitively – what happens if you add warm vegetables to eggs? Yes, they scramble....

My husband loves Egg Foo Young and this was a big hit. I did add some sliced celery and minced garlic to the vegetable mix and also added onion powder to the sauce mix. I also added a 3rd tables...

This has always been one of my favourite chinese food dishes when ordering in. This recipe was just as good as anything I've tasted by the "pros". One note is that the directions for making th...