Friday, February 25, 2011

Egg Foo Yung (is so yum)

This stuff is good.  Really good.  And it's easy!  It tastes like restaurant quality and you barely even have to try.  That's the best kinda of easy!  Seriously, make this, TONIGHT!

What you'll need:

1/2 bag bean sprouts
2 stalks celery chopped (pretty small)
1/2 onion chopped
1/4 head cabbage or bok choy chopped into small strips
4 good size button mushrooms chopped
10 eggs
1 to 2 cups cooked pork, chicken, chopped or salad shrimp or all 3 (this is optional too)
Pepper to taste 
2 tablespoons soy sauce
a little oil to fry

for the sauce
1 cup water
1/4 cup sugar
1/4 cup soy sauce
3 tablespoons oyster sauce
2 tablespoons corn starch 

Chop everything and put into a large bowl.  In a separate bowl beat eggs, soy, and pepper.  Combine eggs into veggie/meat mixture.  Stir until well combined.  You have have to keep mixing as you cook the patties because the egg will keep sinking to the bottom.  Heat oil in a large non stick skillet over medium heat.  Use a 3/4 measuring cup to scoop egg mixture into pan.  The egg will run, but just keep scraping it back into the veggies until it starts to firm up.  Fit as many as you can into the pan, leaving yourself room to flip.  They will take about 3 minutes on each side.  Maybe a little longer, you want to make sure they are nice and brown on each side.  

While your waiting for your first batch of patties to cook, put your water, sugar, soy and oyster sauces in a small pan and bring to a boil over medium heat, stirring occasionally.  Add a dash of water into your corn starch and mix around so its a liquid.  Once boiling, pour in liquid corn starch and whisk until begins to boil again.  Turn down to low and stir occasionally.  It should begin to thicken.

I always put tin foil over a cookie sheet and place it in the oven on low.  Then as the egg foo yung patties are done, I put them on the cookie sheet to keep warm while the rest are cooking.

Put the sauce on the Egg Foo Yung and serve these babies with plain white rice, or fried rice, or just about anything.  The are good reheated the next day.  They would probably be a good sandwich, and if I could ever have enough left over, I'm wondering how they would freeze.  Does cooked egg freeze?  Anyway, you will enjoy this simple yummy meal, I promise!

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