Egg Foo Yung

Egg Foo Yung Ingredients

1/4 c Cooked or raw meat, sliced	Pepper
1 sm Onion, minced	Oil
2 c Bean sprouts, cooked cooled	3 Eggs
Salt

Instructions for Egg Foo Yung

1. cook bean sprouts in water about 7 minutes. Pour into a sieve and drain thoroughly. Canned bean sprouts may be used - merely drain them thoroughly. 2. Stir fry meat and onions in a wok until meat is cooked. Put meat into a dish and allow to cool. 3. When ingredients are cooled, mix them all together in a small bowl along with 3 eggs, salt, and pepper. Do not overmix the ingredients once the eggs have been added, as a heavy hand will cause eggs to become too liquid. 4. Add oil to a wok so that it will be to a depth of 1" in the center. Turn burner on medium setting and heat oil up for about 5 or 6 minutes. Ladle in 1/3 of your omelette mixture into the wok. Use a minute timer and set it for 5 minutes. Cook your omelette the full 5 minutes. Flip your omelette over and cook the reverse side a full 5 minutes. At the end of the cooking time, take a turner and press down on your omelette while it is still in the wok, if raw egg oozes out, then cook patty some more. If patty is cooked, egg should not ooze out. Remove cooked patties to serving platter. Repeat cooking procedure for other two patties. Note: oil for the 2nd and 3rd patties will become foamy, so lower your heat setting slightly. There should be enough oil in your wok initially so that additional oil is not required for the last 2 patties. Discard any oil that is remaining in wok, after cooking egg foo yung. 5. Arrange patties on serving platter. (You may wish to serve gravy with patties. Recipe for gravy follows.) NOTE: A minute timer is suggested in this recipe for use, as egg foo yung patties readily break up in the wok, if they do not receive sufficient cooking time. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

Main Ingredient: EggsCuisine: Uncategorized

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