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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.
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.
Check some related videos Similar recipes: Cantonese egg foo yung with crabmeat, asparagus and bean sprouts In a medium bowl, with a small whisk or a fork, beat the eggs with the stock, salt and white pepper. Pour half the eggs into another medium bowl. Cut off the tough lower stems of the asparagus and discard. Cut the asparagus on the diagonal into thin slice Chinese mushroom foo yung In a medium-sized bowl beat together all ingredients except oil and soya sauce. Heat a small amount of oil in a large skillet (or Wok) at medium heat. Drop large spoonfuls (about 2 tbsp or 25 ml) into skillet. Cook, turning once, until lightly b Egg foo yung sauce Add ingredients and mix. Special egg foo yung Combine omlelet ingredients in a large bowl. Mix well. Heat 7 inch skillet with 2 ts. oil at medium to high heat. Pour 1/2 of mixture in pan, spreading to even thickness. Cook for 1 1/2 minutes, untill lightly browned. Turn and cook for anothe