Egg Foo Young

 

Recipe was taken from Youtube video from Souped Up Recipes.    Click on link to take you to video.

Note: Recipe didn't give exact amounts for vegetables.  We used so many that we had to add additional egg.

For a link to a print copy of recipe click here.

 

Egg Foo Young 

Vegetables

Choose vegetables that you prefer.  Cut all in small or thinly sliced pieces..  Cabbage, green onion, thinly sliced carrot,  celery, water chestnuts, peppers (We added a minced Serrano pepper to jazz it up to spicy levels.)

For familiar Egg Foo Young taste make sure to add bean sprouts.

Ingredients

1/2 lb. to 10 oz. ground pork

2 tsp. oyster sauce

1 Tbsp. soy sauce

1/4 tsp. salt and black pepper to taste (1/8 tsp. or more.)

5-7 eggs, beaten

Chopped green onion for garnish

Directions

Dice and slice vegetables and place in large bowl.

Cook ground pork in skillet until done.  Add to vegetables.

Add oyster sauce, soy sauce, salt and pepper.  Blend well.

Add eggs.  (We had to add two more to mix in order for this to work due to the amount of veggies.  We recommend making one first and see how it turns out.  You'll soon develop an eye for how much egg is needed.  

Add 1 1/2 tsp. vegetable oil to non-stick skillet or heavily seasoned wok.  (We tried our cast iron skillet but it stuck to the pan.)  Heat to medium high heat.

Add 1/2 cup of the veggie egg mix to how skillet.

Cook about 2 minutes on each side, using spatula to help keep patty in egg foo young-shape.

Set aside.

 Note:  My cousin, Gwen puts veggies in skillet and adds beaten and seasoned egg to top of vegetables.  This may be an easier way to do it since you can adjust egg content a lot more easily.  Thanks, Gwen

Gravy Mix for Egg Foo Young

Ingredients

1 Tbsp. Oyster Sauce

1 Tbsp. Soy Sauce

1 tsp. sugar

1 Tbsp corn starch

1/2 tsp. white pepper (I used black.)

1 cup chicken broth

 

Directions

Put all ingredients in small sauce pan.

Stir well.

Heat on medium heat.  Watch carefully, stir often.

Once gravy comes close to a bubble, stir constantly until sauce thickens to a thin gravy consistency.

Pour over Egg Foo Young and serve with a garnish of chopped green onion