Egg Foo Yung
Submitted by tbledsoe
Egg foo yung: Chinese-American egg pancakes with bean sprouts and crab or shrimp, pan-fried and served with a thickened soy sauce gravy. Quick, satisfying dinner ready in 45 minutes.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minEgg foo yung is Chinese-American cooking at its most comforting: beaten eggs folded with bean sprouts, scallions, and crab or shrimp, then cooked in small rounds like savory pancakes in a hot oiled pan.
A pound of mung bean sprouts gives each patty crunch and body, and the egg holds everything together the way a good omelet does. The sauce is as simple as the dish: cornstarch, soy sauce, sugar, and water cooked together until it thickens into a glossy pour-over gravy.
If you’re using fresh bean sprouts, the recipe suggests a quick steam in a covered pan with a splash of water first. It takes two minutes and prevents the sprouts from making the egg mixture watery.
Ingredients
Directions
Beat eggs well.
Add drained bean sprouts. If using fresh sprouts, blanch them by placing them in a covered skillet with a few teaspoons of water for just a few minutes.
Add bean sprouts, onion, salt pepper and crab meat to eggs.
Cook like pancakes in a small amount of oil.
Serve with sauce.
Sauce: mix all sauce ingredients together and cook, stirring, until thickened.
Serve over the egg foo yung
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