Tuesday, December 8, 2015

Easy Egg Foo Yong

One of my favorite things to order at a Chinese restaurant is egg foo yong.....mostly because I love the savory brown sauce that goes all over the top. I first came across this recipe back in 2008 and loved how easy it came together with only a few ingredients. It is a unique change to your usual weeknight meal and goes along nicely with a side of fried rice or Asian veggies. You can also adapt this recipe to your families likes by using cooked chicken or pork instead of the shrimp. 
Easy Egg Foo Yong

6 eggs slightly beaten
1 (4 oz) can shrimp, drained (or 1 cup cooked meat of your choice)
1/2 cup celery, sliced fine
1/2 cup sliced green onion
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
cooking spray
Combine eggs, shrimp, celery, green onion, sugar, soy sauce and cornstarch in a bowl.  Lightly coat a skillet with cooking spray. Heat skillet over medium-high heat. Add egg mixture, 1/4 cup at a time, and fry like small pancakes.  Brown slightly on both sides, until egg is cooked. Keep warm in covered dish while cooking remaining egg mixture. 

2 tablespoons soy sauce
3 teaspoons cornstarch 
1 cup water
To make the sauce: combine soy sauce, cornstarch and 1/2 cup of water in a small saucepan over medium-high heat. Whisk together and cook until boiling, adding more water if needed; sauce should be smooth and slightly thick.  
(Sometimes I double the sauce recipe.)

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