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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ma used to make this for all (7) of us when I was young. She used round eggs molds or a tuna can with both ends cut off to make them perfectly round and to keep the mixture together. These are the measurements she gave me-it makes just and bit-can be easily multiplied. Ingredients:
2 eggs |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon sherry wine |
1 1/2 tablespoons oil (divided) |
1 green onion |
1/2 tablespoon bamboo shoot, minced |
1/2 cup diced chicken meat or 1/2 cup shrimp or 1/2 cup pork, diced very small |
1/2 cup bean sprouts |
1/4 tablespoon soy sauce |
3/4 cup chicken broth |
1 teaspoon soy sauce |
2 teaspoons sherry wine |
3 teaspoons oyster sauce |
1/4 teaspoon sugar |
2 teaspoons cornstarch |
1 1/2 teaspoons water |
Directions:
1. EGG FOO YONG:.
2. Beat eggs, stir in salt, pepper & sherry.
3. Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
4. Remove from heat and cool.
5. When cool stir into egg mixture.
6. Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to help the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
7. SAUCE:.
8. Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.
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