Egg Fu Yung recipe
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Egg Fu Yung

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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

SAUCE


Preparation

From: Esther Vail Date: Sat, 24 Jun 1995 10:48:59 From Joyce Chens PBS tv cooking show, about 1966: Mix very gently with chopsticks; you dont want to bea it. Heat 1 inch (2.5 centimeters) of oil to medium high, checking temperature by seeing if a bread cube will brown quickly. Fry one patty at a time or more depending on the size of your cooking pot: four large patties will fill a square electric frying pan. If you must do this head, reheat (on a rack or crumpled aluminum foil) on a cookie sheet at 450 degrees F (230 C), or keep warm in a similar set-up at 350 F (180 C). Sauce: Combine above and cook over medium-high heat, stirring constantly until boiling and thick. Keep warm over low heat until serving. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.


Cuisine: Uncategorized Main Ingredient: Chicken

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