Egg Foo Yong
Egg Foo Yong
Recipe by Double K Kitchen
Course: DinnerCuisine: ChineseDifficulty: Easy
Great recipe for calorie counters.
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Ingredients
1 Tbsp oil
1 medium green pepper-chopped
1 medium onion-chopped
1 cup clean cooked shrimp-chopped (salad shrimp optional)
1 cup bean sprouts
1 can sliced water chestnuts drained
2 or 3 Tbsp soy sauce
5 eggs
2 cups beef bouillon
2 Tbsp corn starch
1/4 cup cold water
Additional 2Tbsp soy sauce
Directions
- In skillet het 1 table spoon of oil
- Stir in green pepper and onion cook until tender
- Stir bean sprouts,shrimp,and water chestnuts and soy sauce
- Heat throughly remove from heat
- In bowl beat eggs until thick
- stir in heated ingredients (shrimp mixture)
- In skillet heat 1 Tbsp oil
- Pour egg mixture using ladle or up to form patties about 5 inches in diameter
- Turn patties and brown both sides
- Hot soy sauce
- Heat 2 cups beef bouillon to boil
- Blend 2 Tbsp corn starch with 1/4 cup cold water and 2 Tbsp soy sauce
- Stir gradually into bouillon, stirring until thick
Notes
- Serve over steamed white rice or noodles. yields about 8-5 inch patties.
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