Egg Foo Yung

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

6

  whole

  eggs -- lightly beaten

1/4

  cup

  bean sprouts

1/4

  cup

  green onions -- minced

1/4

  cup

  mushroom caps -- minced

1/2

  pound

  ground pork

1

  clove

  garlic -- minced

1

  teaspoon

  ginger root -- minced

1

  tablespoon

  vegetable oil

1/2

  teaspoon

  salt

1/4

  teaspoon

  white pepper

1

  tablespoon

  low sodium soy sauce

  vegetable oil or peanut oil for frying

Sauce

1

  cup

  low sodium chicken broth

1

  tablespoon

  low sodium soy sauce

1/2

  teaspoon

  sesame oil

1

  teaspoon

  light brown sugar

1

  teaspoon

  rice wine vinegar

1

  tablespoon

  cornstarch

2

  tablespoons

  water

In a saucepan add all ingredients except cornstarch and water together and bring to a boil.

Mix cornstarch and water together to form a slurry and add to sauce. Stir until sauce thickens. Set aside

In saucepan heat one tablespoon of oil and heat to medium high. Add garlic and ginger and cook until fragrant about 30 seconds.

Add pork and cook until no pink remains.

Add green onions, bean sprouts, and mushrooms and cook until vegetables soften slightly. Remove from heat and cool.

Mix eggs with salt, pepper, soy sauce, and cooled vegetables.

Add oil to a depth of about 2 inches in a wok or large frying pan. Heat until it reaches about 375F. 

Ladle about 1/4 cup egg mixture into oil. Fry ladling hot oil over top to cook. Remove from oil and drain while making the rest of the pancakes.

Serve with warm sauce.

Makes 4 servings.
Per Serving : 330 Calories; 24g Fat (64.9% calories from fat); 23g Protein; 6g Carbohydrate; trace Dietary Fiber; 359mg Cholesterol; 835mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Return to Dairy