Ma'S Egg Foo Yong
Ingredients
- EGG FOO YONG ⓘ
- 2 eggs ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 teaspoon sherry wine ⓘ
- 1 1/2 tablespoons oil (divided) ⓘ
- 1 green onion ⓘ
- 1/2 tablespoon bamboo shoot, minced
- 1/2 1/2 cup shrimp or 1/2 cup pork, diced very small ⓘ
- 1/2 cup bean sprouts ⓘ
- 1/4 tablespoon soy sauce ⓘ
- SAUCE ⓘ
- 3/4 cup chicken broth ⓘ
- 1 teaspoon soy sauce
- 2 teaspoons sherry wine ⓘ
- 3 teaspoons oyster sauce ⓘ
Instructions
- EGG FOO YONG:
- Beat eggs, stir in salt, pepper & sherry.
- Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
- Remove from heat and cool.
- When cool stir into egg mixture.
- Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
- SAUCE:
- Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.
Nutrition & Diet Analysis (per serving)
581
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).