Egg Foo Yung Recipe

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Recipe Name: Egg Foo Yung

Cooked by: Chef / Last Modified: 3/24/2004 / Base: Egg / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 2

Ingredients:
1/6 Ounce(s) salt
5 Large beaten egg
163/625 Pound(s) thinly sliced mushroom
1/2 shredded celery
1/2 Cup(s) bean sprouts
1/2 finely shredded onion- yellow
1 Tablespoon(s) white pepper
5 Tablespoon(s) vegetable oil

Directions: Heat a wok over medium heat until hot. Add 2 tablespoons vegetable oil. Add the vegetables. Stir fry a few seconds and add the salt and pepper. Continue to stir fry for 2 minutes. Turn off the heat and spread the cooked mixture on a platter to cool slightly. Clean out the wok. In a large mixing bowl, combine the beaten eggs with the vegetable mixture. Reheat the Wok. When the oil is very hot, pour in the egg mixture. use a spatula to push the mixture back and forth as the eggs set. Flip portions of the egg mixture over so that it browns slightly on the outside, and turn off the heat while the egg mixture is still soft on the inside. Serve hot.

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Egg Foo Yung Sauce
1/8 Cup(s) water
2/3 Tablespoon(s) sesame oil
1 rice flour
1 Tablespoon(s) white pepper
1/8 Cup(s) soy sauce
8 Ounce(s) chicken broth

Directions:
Add ingredients and mix.

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