Egg Foo Yung is not a mainland Chinese dish, but was actually created right here in the good-ol' US of A by Chinese immigrants. You won't find this dish served anywhere in or near China, but it is an American classic. Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish, and unlike the stuff you bring home from the take-out joint, you know EXACTLY what is in this simple dish.
Egg Foo YungNutritional Values per serving:
Calories 268
Total Fat 18.6g
Saturated Fat 4.8g
Cholesterol 270mg
Sodium 1015mg
Total Carbohydrates 9.7g
Dietary Fiber 1.1g
Sugars 2.5g
Protein 16.8g
For the sauce:
2 Tbs vegetable oil
1/4 lb mushrooms, thinly sliced
2 cups boiling chicken stock, fresh or canned
2 Tbs soy sauce
1 Tbs tomato ketchup
2 Tbs cornstarch, dissolved in
2 Tbs water
For the pancakes:
1 1/2 cups canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise into 1/16in wide strips
1 stalk celery, cut into 2 in lengths then cut lengthwise into 1/16 in wide strips
1/2 lb thinly sliced boiled ham, cut into 2 X 1/16 inch strips
8 eggs
Salt and freshly ground pepper to taste
2 Tbs vegetable oil for frying
Beginning with the sauce, heat the oil in a heavy skillet over moderate heat and cook the mushrooms until they are soft and slightly colored.
Add the chicken stock, soy sauce, and ketchup and bring to a boil over high heat.
Stir the cornstarch and water mixture to recombine it, then stir it into the boiling sauce.
Lower the heat and simmer for 2 to 3 minutes, or until it is no longer milky.
Partially cover the pan and keep the sauce warm over the lowest possible heat.
Combine the bean sprouts (drained and patted dry if using canned), the onion, celery, and ham in a large mixing bowl.
In another bowl beat the eggs lightly and stir in the salt and pepper.
Heat the vegetable oil in a large skillet over high heat.
Stir the bean sprout mixture into the beaten eggs and, using about 1/4 cup of the batter per pancake, cook three or four pancakes at a time over high heat.
Turn the pancakes after 30 seconds and fry an additional 30 seconds, until they are puffy and golden brown.
Serve immediately, accompanied by the hot mushroom sauce in a bowl or sauce boat.
Makes 12 pancakes, to serve 4 to 6
Cook's Notes: Optionally, you can replace the ham with any preferred precooked meat. It's great with leftover roast pork, sauteed shrimp - or my decadent favorite, lobster.
RECIPES