Title: Egg Foo Yong (Master Recipe)
Categories: Chinese Eggs
Yield: 4 Servings
| 1 | c | Cooked ham or roast pork |
| 1/2 | c | Chopped, onions |
| 1 | c | Drained, canned bean sprouts |
| 4 | tb | Chopped green onion tops |
| 1 | tb | Soy sauce |
| 1 | ts | Salt |
| 3 | | Eggs |
| | | Oil for deep frying |
| | | Sauce: |
| 1 1/2 | c | Chicken stock |
| 1 | ts | Molasses |
| 1 | ts | Soy sauce |
| 1 | ts | Cornstarch |
| 2 | tb | Cold water |
Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl;
mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to
spoon out the mixture and lower into the hot oil. Tip the ladle at once to
release the omelets. Let them fry until they rise to the top. Turn each to
brown the other side. Lift out with a large slotted spoon. Serve on a hot
dish covered with a little of the sauce (below). Serve additional soy sauce
separately. Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken
or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked
crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked
lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked
shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups
chopped green pepper, celery, onion, and canned bean sprouts combined.
Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master
recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green
beans, and 1/2 cup diced canned bamboo shoots. Mix and cook as directed.
Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold
water; stir it until smooth. Let come to boiling point and cook until
thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking *
Published by Homemakers Research Institute copyright,1959