Egg Foo Yung
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 2 | tablespoons |
scallions, spring or green onions
minced |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
mung bean sprouts
|
|
| 1 | cup |
shrimp
or crabmeat, cooked |
*
|
| Sauce | |||
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
sugar
|
|
| 3 | teaspoons |
soy sauce, tamari
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 3E+1 | ml |
scallions, spring or green onions
minced |
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
salt
|
|
| 453.6 | g |
mung bean sprouts
|
|
| 237 | ml |
shrimp
or crabmeat, cooked |
*
|
| Sauce | |||
| 15 | ml |
cornstarch
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 118 | ml |
water
|
|
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
