Egg Foo Yong

"A favorite recipe of my mother's as I was growing up."
 
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Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Prepare and chop vegetables except for bean sprouts. Set aside.
  • Beat eggs.
  • Mix eggs with rest of ingredients.
  • Fry in well oiled, hot skillet until golden brown.
  • When done drain on paper towel and put somewhere to keep warm.
  • In a sauce pan, combine the sauce ingredients and heat, stirring to dissolve the ingredients.
  • When the sauce gets hot it will thicken; remove from heat.
  • Serve egg foo young and sauce (placed in serving vessel) letting each put garnishes on their egg foo young with the sauce to their own taste.

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Reviews

  1. Made just as written (using pork) and it was outstanding! Just purchased all of the ingredients to do it again tonight! Excellent!
     
  2. My family always frequented a local Chinese restaurant when I was a kid, and egg foo young was my favorite! I added finely chopped mushrooms to the vegetable mix and fried in peanut oil. I also added one can of prepared chicken gravy to the sauce after it was complete because our local restaurant served more of a chinese gravy than a sauce. I passed white pepper at the table. Delicious!
     
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RECIPE SUBMITTED BY

<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>
 
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