Try this Egg Fu Yung recipe, or contribute your own.
Suggest a better description*Mix very gently with chopsticks; you don't want to beat it.
Heat 1 inch (2.5 centimeters) of oil to medium high, checking temperature by seeing if a bread cube will brown quickly.
Mix the eggs, bean sprouts, shredded celery, onion, meat, salt and sherry. Form patties.
Fry one patty (or more depending on the size of your cooking pot) at a time: four large patties will fill a square electric frying pan.
If you must do this ahead, 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 all of the sauce ingredients 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. From: Esther Vail
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Serving Size: 1 Serving (1257g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 490 | ||
Calories from Fat: 204 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6058.5mg | 209 % | |
Potassium 1089.2mg | 29 % | |
Total Carbohydrate 61.3g | 18 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 51.9g | ||
Protein 16.1g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
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