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    Main Dish: Egg Foo Young


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Introduction


    Serves 2.Vegetarians can omit the meat or substitute tofu.

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    7 eggs
    1 medium onion diced
    1 cup bean sprouts
    1 cup cooked pork or chicken
    1/2 cup celery cut in thin strips
    1 Tb sherry
    1/2 pound sliced mushrooms
    1/2 cup cooking oil

    Recipe



    Bean sprouts are now widely available fresh. Avoid the canned ones: they simply have no crunch left. Put the eggs and bean sprouts into a large mixing bowl. Cut the celery in narrow strips along the grain so it mimics the bean sprouts in size and texture. Add the sliced mushrooms and the onion. Cut the pork or chicken into small strips and add to the bowl. Add the sherry. Fold the entire mixture slowly with a rubber spatula or wooden spoon by lifting and turning the spatula. This mixes the ingredients without breaking them into smaller pieces.

    Heat the oil in a large skillet at 350-degrees F. Drop 1/2 cup portions of the mixture into the oil and cook slowly until the eggs are set. Turn each patty and cook on the second side for about 2 minutes. Keep them warm until you have made 2 batches. Serve with rice and the gravy shown below.

    Gravy for Egg Foo Yung

    1 can chicken broth 2 Tb butter
    2 Tb flour 1 Tb soy sauceMelt the butter in a saucepan and add the flour. Cook for 30 seconds. Add the broth and soy sauce and heat and stir until thickened.

 

 

 

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