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Egg
Foo Young
Thanks to Minette Greenman,
who will always be loved as a beloved grandmother!
Ingredients:
1 can bean sprouts
6 large or 8 small eggs
1 cup cooked meat, chicken, tuna cut up very fine
½ tspn. salt
1/8 tspn. pepper
1.2 cup minced onions
fat for frying
3 cups cooked rice
SAUCE
2 tspns. soya sauce
1 tspn. cornstarch
1 tspn vinegar
1 tspn sugar
¾ tspn salt
½ cup cold water
Directions: Drain bean sprouts thoroughly. This is very important.
Beat eggs one minute, using rotary beater. Add bean sprouts and
cooked meat, then add salt pepper and onions. Mix lightly.
Melt a little fat in skillet and pour in ½ cup of mixture
at a time. If a small skillet is used, fry only 1 egg foo yong at
a time. In a large skillet, 2 or 3 may be fried at the same time.
Shape each one with a spatula into a circle as the egg sets, then
fry until brown on both sides.
To make sauce, mix together all ingredients. Cook and stir until
thickened. Arrange egg foo young on platter and cover with sauce.
Serve with hot cooked rice. Make 6 egg foo yongs.
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