Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Chinese - Egg Foo Yung




Source of Recipe


wwr


Recipe Introduction


This is not actually a Chinese dish, but was created right here in
the USA by Chinese immigrants. This is not served in or near China,
but is a Chinese restaurant takeout classic.
Chinese - Egg Foo Yung

For the pancakes:
1 1/2 cups (375 ml) canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise
into 1/16 in (2 mm) wide strips
1 stalk celery, cut into 2 in (5 cm) lengths then cut
lengthwise into 1/16 in (2 mm) wide strips
1/2 lb (225 g) thinly sliced boiled ham, cut into 2 by
1/16 inch (5 cm x 2 mm) strips
8 eggs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil for frying

For the sauce:
2 Tbs (30 ml) vegetable oil
1/4 lb (100 g) mushrooms, thinly sliced
2 cups (500 ml) boiling chicken stock, fresh or canned
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) tomato ketchup
2 Tbs (30 ml) cornstarch (cornflour), mixed with
2 Tbs (30 ml) water

Beginning with the sauce, heat the oil in a heavy skillet over
moderate heat and cook the mushrooms until they are soft and
slightly colored. Add the chicken stock, soy sauce, and ketchup
and bring to a boil over high heat. Stir the cornstarch and water
mixture to recombine it, then stir it into the boiling sauce. Lower
the heat and simmer for 2 to 3 minutes, or until it is no longer milky.
Partially cover the pan and keep the sauce warm over the lowest
possible heat.

Combine the bean sprouts (drained and patted dry if using canned),
the onion, celery, and ham in a large mixing bowl. In another bowl
beat the eggs lightly and stir in the salt and pepper. Heat the
vegetable oil in a large skillet over high heat. Stir the bean sprout
mixture into the beaten eggs and, using about 1/4 cup (60 ml) of
the batter per pancake, cook three or four pancakes at a time over
high heat. Turn the pancakes after 30 seconds and fry an additional
30 seconds, until they are puffy and golden brown. Serve immediately,
accompanied by the hot mushroom sauce in a bowl or sauceboat.
Makes 12 pancakes to serve 4 to 6.