This recipe can have various meats, fish, shellfish, or other vegetables added if desired. The original recipe called for the shrimp as listed in the variation below. I have modified it to be either vegetarian or to have other variations. Since I am vegetarian, this is one of MY "must have" items on a Chinese dinner. It is easy to make and takes very little time. Almost as easy as scrambling eggs.
Rinse bresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat them dry.
Have the bean sprouts, mushrooms, eggs, any other meat, fish, or vegetables (prepared) that you wish to add within easy reach. Also have the oil and the stock, soy sauce, and cornstarch mixture handy.
In a small saucepan, bring the stock to a boil. Add the soy sauce, salt, and cornstarch mixture. Reduce the heat and cook for 2 minutes until the sauce is thick and clear. Keep warm over low heat.
Set a 12 inch wok or 8 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about and heat for another 30 seconds, turning the heat down if the oil begins to smoke. Cook any chopped meat, fish, shrimp, etc, until cooked through. Transfer them to a plate to cool.
Break eggs into a bowl and beat them with a fork or whisk until they are well combined. Add the bean sprouts, mushrooms, and any other meat, fish, or vegetables that you may have prepared and want to add. Set the wok or skillet again over high heat for 30 seconds. Add 1 tablespoon oil, swirl it about, reduce the heat to low, then pour in about 1/4 cup of the egg mixture. Let it cook undisturbed for 1 minute, or until lightly browned. Turn the pancake over and cook for another minute. Transfer the pancake to a heatproof platter and cover with foil to keep warm.
Following the same procedure, make 5 more pancakes with the remaining egg mixture. Add about 1 teaspoon of oil to the wok or skillet for each new pancake and stack them on the platter as you proceed. Serve with sauce poured over each pancake. Althought it is not classic, some Chinese cooks garnish this dish with green peas.
Roast Pork Egg Foo Yong: Add 1/2 cup of diced roast pork to recipe and use only 4 mushrooms.
Shrimp Egg Foo Yong: Add 1/2 cup of diced raw shrimp, cooked before adding to the egg mixture, and use only 4 mushrooms.
Crab Egg Foo Yong: Use only 4 mushrooms and add 1/2 can of crab meat (or fresh crab, flaked, if you have it).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6|
|Calories from Fat: 173 (66%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 530.6mg||163 %|
|Sodium 304.5mg||10 %|
|Potassium 276.7mg||7 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.5g|
|Protein 17.9g||26 %|
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: 262
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