Tuesday, November 10, 2009

Egg Foo Yong

Ever have something on your mind, and waiting for it to hit your tongue?  That's the way I've been for the past few weeks.  I kept thinking about Egg Foo Yong.  Haven't had it in a very long time and had never made it.  But I had some roasted peppers (yellow, red and orange), mushrooms, onions and garlic in the frig that we hadn't used up for the pizza party I blogged about a few days ago. 

So tonight I came home and got on Recipesource.com and found a recipe I could make, complete with sauce!  So while the deli rye bread was rising on the counter, I started cooking. 

Below is the recipe.  Fortunately a brief read of another recipe had cautioned it's best to start the sauce first.  So I did.  Perfect for Egg Foo Yong.  Wouldn't use it for anything else, but sure is good for EFY.  One other note, the recipe calls for deep fat frying it.  I thought I would be ok with my cast iron skillet.  It was fine until the last two pancakes...by then I had bubbling foam ready to slip and slide over the sides of the skillet and into my gas burners.  I scooped some of the oil off and finished cooking the last two pancakes. 

Sorry, no pictures.  We ate it all!  Washed it all down with my nut brown ale.  How good is that?!!


Yield: 4 servings
1 c Cooked ham or roast pork
1/2 c Chopped, onions
1 c Drained, canned bean sprouts
4 tb Chopped green onion tops
1 tb Soy sauce
1 ts Salt
3 Eggs

Oil for deep frying

1 1/2 c Chicken stock
1 ts Molasses
1 ts Soy sauce
1 ts Cornstarch
2 tb Cold water

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on hot dish covered with a little of the sauce (below).

Serve additional soy sauce separately.

Egg Foo Young Variations

Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork.

Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong:

Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt.

Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots. Mix and cook as directed.

Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold water; stir it until smooth. Let
come to boiling point and cook until thickened.

Recipefrom Mary Margaret McBride Encyclopedia of Cooking *

Published by Homemakers Research Institute


1 comment:

  1. Great job on linking up Ezzie! Funny, but I've been thinking of trying my hand at some Egg Foo Yong!