Time 20m Yield 4 servings Number Of Ingredients 16 Steps:
Preheat a griddle over medium heat and brush it with some oil. Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper. Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each “pancake”. Cook until golden, 2 to 3 minutes per side. Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger. Put 2 pancakes on each plate and top with the gravy.
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Mix eggs, vegetables, meat and soy. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan. Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar. In a bowl, blend cornstarch and water. Add to sauce and cook, stirring, until sauce bubbles and thickens. Serve with hot Egg Foo Yung.
Time 25m Number Of Ingredients 21 Steps:
Mix cornflour and soy sauce. Then add remaining ingredients. Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside. MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again. Place pork in a bowl, add remaining ingredients. Use fork to mix through. Whisk eggs in a bowl. Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through. Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet. Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape. Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!). Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using. Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
Time 50m Yield 4 servings. Number Of Ingredients 24 Steps:
In a large bowl, combine first 10 ingredients. Stir in eggs, egg whites and cracker meal. Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray. Cook for 3-4 minutes on each side or until browned. , Meanwhile, for sauce, combine cornstarch and sugar in a saucepan; stir in water until smooth. Add broth, vinegar, soy sauce, browning sauce if desired and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg foo yong.
Time 40m Yield 4 servings Number Of Ingredients 15 Steps:
Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm. Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine. Preheat the oven to 200 degrees F. Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture. Garnish with the sesame seeds and sliced scallions and serve with the sauce.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl. Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.
Time 1h Yield 4 serving(s) Number Of Ingredients 13 Steps:
Beat eggs. Heat skillet with 2 tablespoons oil. Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs. Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture. Flip over and brown other side. EGG FOO YUNG SAUCE:. Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.
Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside. Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
Yield Makes 4 servings Number Of Ingredients 13 Steps:
Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat. Chop scallions, separating white parts and greens. Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper. Cook white scallion, mushrooms, sprouts, and 1/4 tsp salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add shrimp and half of scallion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes. Serve sprinkled with remaining scallion greens. Serve sauce on the side.
