Best Egg Foo Yung For 2 With Oriental Sauce Recipes

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EGG FOO YONG WITH SAUCE



Egg Foo Yong with Sauce image

"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice
EGG FOO YONG:
1-1/2 cups egg substitute
1/4 cup chopped green onions
2 cups canned bean sprouts, rinsed and drained
1 can (8 ounces) water chestnuts, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon salt
1/8 teaspoon Chinese five spice
2 tablespoons canola oil

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.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

EGG FOO YUNG WITH CHINESE BROWN SAUCE



Egg Foo Yung With Chinese Brown Sauce image

Make and share this Egg Foo Yung With Chinese Brown Sauce recipe from Food.com.

Provided by Tendoy5

Categories     Asian

Time 35m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 cup chopped ham
1/2 cup chopped onion
8 -12 ounces water chestnuts, drained
8 -12 ounces bamboo shoots, drained
1/4 teaspoon salt
6 eggs
3 -4 tablespoons butter, melted
2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup water
1 1/2 teaspoons soy sauce

Steps:

  • Mix all ingredients for sauce in small pan.
  • Cook, stirring constantly until thickened.
  • Set aside but keep warm.
  • Beat eggs in large bowl.
  • Add all other ingredients.
  • Drop by spoonfuls into hot oil, cook on both sides to brown.
  • Drain well on paper towels.
  • Serve with sauce.

Nutrition Facts : Calories 367.8, Fat 21.8, SaturatedFat 10.5, Cholesterol 453.5, Sodium 598.5, Carbohydrate 28.7, Fiber 4.3, Sugar 9.3, Protein 16.3

EASY EGG FOO YUNG



Easy Egg Foo Yung image

This recipe uses a can of Chop Suey vegetables and a can of mixed Chinese vegetables instead of individual cans of bean sprouts, water chestnuts, celery, and bamboo shoots. No more partial cans of these leftover when you use this recipe. Very convenient.

Provided by Starman5

Categories     Vegetable

Time 58m

Yield 4 6-inch diameter patties, 8 serving(s)

Number Of Ingredients 6

7 eggs
1 (14 ounce) can chop suey vegetables (I use La Choy)
1 (14 ounce) can fancy mixed-chinese vegetables (LaChoy)
1 tablespoon soy sauce
1 teaspoon white pepper
oil based cooking spray

Steps:

  • Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
  • Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
  • Add all of the Chop Suey vegetables to the bowl and mix.
  • Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.
  • Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
  • Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
  • Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
  • Serve plain or with with Easy Egg Foo Yung Sauce.

EGG FOO YUNG



Egg Foo Yung image

Make and share this Egg Foo Yung recipe from Food.com.

Provided by Lorac

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 eggs, lightly beaten
1 cup fresh bean sprout
1/4 cup minced scallion
1/4 cup celery or 1/4 cup shredded Chinese cabbage
4 water chestnuts, minced
1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

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.

Nutrition Facts : Calories 248.2, Fat 16.3, SaturatedFat 4.3, Cholesterol 289.6, Sodium 639.7, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 15.6

EGG FOO YUNG II



Egg Foo Yung II image

Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.

Provided by DEBA611

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 5

Number Of Ingredients 16

8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
½ cup diced fresh mushrooms
⅓ cup chopped cooked chicken breast
⅓ cup cooked and crumbled ground beef
⅓ cup chopped cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
2 cubes chicken bouillon
1 ½ cups hot water
1 ½ teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 ½ tablespoons cornstarch

Steps:

  • Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
  • Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
  • To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 9.6 g, Cholesterol 330.2 mg, Fat 12.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 4.2 g, Sodium 1442.9 mg, Sugar 4.8 g

EGG FOO YUNG



Egg Foo Yung image

Make and share this Egg Foo Yung recipe from Food.com.

Provided by Dienia B.

Categories     Cantonese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

8 eggs
2 tablespoons oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnut
1 cup fresh bean sprout
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper
2 cups beef broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons cornstarch
oil

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.

Nutrition Facts : Calories 266.8, Fat 17.2, SaturatedFat 4, Cholesterol 423.4, Sodium 1367.7, Carbohydrate 12.1, Fiber 1, Sugar 2.5, Protein 15.8

EASIEST EGG FOO YUNG SAUCE



Easiest Egg Foo Yung Sauce image

Make and share this Easiest Egg Foo Yung Sauce recipe from Food.com.

Provided by Starman5

Categories     Chinese

Time 11m

Yield 4 one-fourth cup servings, 4 serving(s)

Number Of Ingredients 5

1 (1 ounce) package chicken gravy mix
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 cup cold water

Steps:

  • Combine all ingredients and cook until desired consistency is reached.

Nutrition Facts : Calories 38.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.4, Sodium 546.9, Carbohydrate 6.8, Sugar 2.2, Protein 1.3

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