Egg Foo Yong
Recipe: #3762
December 30, 2011
Categories: Breakfast, Side Dishes, Celery, Appetizers, Mushrooms, Onions Peppers, Brunch, more
" This is a slightly different Egg Foo Yong. Use whatever left over cooked meat you have - Beef, Chicken, pork seafood. Any one of them will work. If you have difficulty shaping the patties cook them on by one on the skillet and keep them warm in the oven. Use a non stick skillet Nice luncheon dish with a crisp green salad"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (145.8 g)
- Calories 80.7
- Total Fat - 5 g
- Saturated Fat - 1 g
- Cholesterol - 52.1 mg
- Sodium - 475.4 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.8 g
- Sugars - 1.9 g
- Protein - 4.3 g
- Calcium - 67 mg
- Iron - 1 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together the mushrooms, celery, onion, green pepper, cooked meat, egg, 2 teaspoons soy sauce and ginger.
Step 2
In a small sauce pan mix the cornstarch, water and 2 teaspoons soy sauce. Bring to a boil stiring all the while until the sauce becomes clear, set aside keep warm
Step 3
Heat oil in a skillet, medium heat, shape the mixture into 10 patties, fry until golden, flip and brown the other side about 3 minutes each side
Step 4
Serve with warm sauce drizzled over them
Tips
No special items needed.
5 Reviews
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