Best Egg Foo Yung With Mushroom 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 (FOR 2) WITH ORIENTAL SAUCE



Egg Foo Yung (For 2) With Oriental Sauce image

From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.

Provided by Tee Lee

Categories     Breakfast

Time 40m

Yield 3-4 omelets, 2 serving(s)

Number Of Ingredients 10

4 eggs
3 tablespoons water
1 tablespoon soy sauce
1 cup fresh bean sprout
1/2 cup fresh mushrooms, sliced or 1 (8 ounce) can mushrooms, chopped
2 -4 green onions, thinly sliced
cooking spray
2 teaspoons cornstarch
1/2 cup beef broth
1 tablespoon soy sauce

Steps:

  • FOR OMELETS:.
  • In a medium bowl, beat the eggs with water and soy sauce.
  • Stir in bean sprouts, mushrooms and green onions; mix well.
  • Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
  • Pour in approximately one fourth of the egg mixture.
  • As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
  • Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
  • Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
  • Slide onto a serving plate, keeping warm.
  • Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
  • Cut omelets into wedges and serve with warm Oriental Sauce.
  • FOR ORIENTAL SAUCE:.
  • Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
  • Boil for 1 minute; serve hot.

Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5

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 FOOYOUNG CASSEROLE



Egg FooYoung Casserole image

If you're watching your family's nutrition and the budget, this great-tasting Asian-style casserole is hard to beat! It's packed with protein...and it's also economical for fast-growing families with healthy appetites.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

8 large eggs, lightly beaten
1-1/2 cups thinly sliced celery
1 can (16 ounces) bean sprouts, drained
1/2 cup nonfat dry milk powder
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
MUSHROOM SAUCE:
2 tablespoons plus 1-1/2 teaspoons cornstarch
1-1/2 cups chicken broth
1 tablespoon soy sauce
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons sliced green onions

Steps:

  • In a large bowl, combine the first eight ingredients; pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until knife inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine the cornstarch, broth and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the mushrooms and green onions. Serve egg foo young with mushroom sauce.

Nutrition Facts : Calories 177 calories, Fat 7g fat (2g saturated fat), Cholesterol 285mg cholesterol, Sodium 846mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.

SHRIMP AND MUSHROOM EGG FOO YOUNG- (BETTER THAN TAKE-OUT)



Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out) image

I love Chinese take-out, and frequently try different recipes to make at home. Never quite making the grade usually. I have to say I fiddled with this one and I don't think I'll be ordering any more "egg foo young" from our local chinese joint. Don't be surprised on how good this is! It's my recipe but the ideas came from a cooking website speciallizing in Asian cuisine. If you have clam juice, or seafood stock or shrimp stock use it, chicken stock will do, and water if you have none. It will make a difference on the result in the taste of your "chinese omelets'." I have yet to master the gravy part the take-out kind, but I never eat it anyway. So I didn't include one here. If you like you can make your own gravy or use a store bought variety. But I don't think you will miss it much. Your option. I'm by no means biased against gravy.

Provided by heartshapedpan

Categories     Vegetable

Time 30m

Yield 4 omelettes, 4 serving(s)

Number Of Ingredients 9

6 jumbo eggs
1/2 cup shrimp, cooked and roughly chopped
1/2 cup mixed mushrooms, chopped fine
1/3 cup green onion, chopped
1 cup mung bean sprouts, fresh
1 tablespoon low sodium soy sauce
2 teaspoons salt
1/2 cup chicken stock or 1/2 cup shrimp stock
8 tablespoons vegetable oil

Steps:

  • Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
  • Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
  • In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
  • Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
  • Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
  • Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
  • When eggs are completely cooked, remove and serve immediatley.
  • Repeat making these omelettes until all ingredients have been used.
  • Should make about 4 Egg Foo Youngs.

Nutrition Facts : Calories 432.7, Fat 37.1, SaturatedFat 6.6, Cholesterol 412.2, Sodium 1744.4, Carbohydrate 4.7, Fiber 0.7, Sugar 2.2, Protein 20.2

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