Best Egg Fu Young With Roasted Red Pepper And Sweet Chile Sauce Recipes

EGG FOO YOUNG

Egg Foo Young image

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

Provided by AriMad

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
8 eggs
1/4 lb ham, thinly sliced, finely chopped
1 cup fresh bean sprout
1/2 cup carrot, shredded
1/4 lb shiitake mushroom, stemmed and thinly sliced
1 cup baby bok choy, shredded
1 (8 ounce) can water chestnuts, drained and finely chopped
1/4 red bell pepper, very thinly sliced
1 bunch scallion, white and green parts, thinly sliced on an angle
1 piece fresh gingerroot, peeled and grated, plus 2 thin slices, divided
1 large garlic clove, grated
salt and pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (dark soy sauce)
1 teaspoon hot sauce

Steps:

Pre-heat a griddle pan over medium heat and brush it with some oil.
In a large mixing bowl, whisk the eggs, then stir in the ham, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, bell pepper, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined. Using a large spoon, drop about 1/2 cup of the mixture onto the pre-heated and oiled griddle. Cook like a pancake, about 2-3 minutes per side, until golden, and repeat with the remaining mixture.
Meanwhile, combine the cornstarch with a splash of chicken stock to dissolve. Place the remaining stock, Tamari, dissolved corn starch, hot sauce and sliced ginger in a small pot. Bring to a boil, then thicken for 3 minutes or so, so that it coats a spoon. Remove the sliced ginger and turn off the heat.
Serve two Egg Foo Young cakes per person, with gravy poured over the top.

Nutrition Facts : Calories 354.3, Fat 15.7, SaturatedFat 4.4, Cholesterol 388.6, Sodium 1737.2, Carbohydrate 28.7, Fiber 5, Sugar 8.4, Protein 25.9

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

Ingredients

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