Basic Pan Fried Or Deep Fried Egg Foo Yung Combinations Recipes

BASIC PAN-FRIED EGG FOO YUNG

Steps:

• 1. Beat eggs then season with salt. 2. Shred or dice meat and vegetables (see Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations). Mix well with eggs. 3. Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. 4. Repeat process, adding more oil as needed. Serve omelets either plain, or with Egg Foo Yung Sauce I or II (see Seasonings and Sauces). VARIATIONS: * In step 1, add to the beaten eggs any or all of the following: 1 or 2 scallion stalks, minced 2 teaspoons soy sauce 1 teaspoon sherry 1/4 teaspoon garlic powder dash of pepper The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP FRIED EGG FOO YOUNG

Steps:

• 1. Follow steps 1 and 2 of "Basic Pan-Fried Egg Foo Yung". (You may, if you wish, not beat the eggs first but stir them in with the meat and vegetables until well mixed.)2. Heat oil until it foams (it should be about 2-1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.)3. Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm.4. Repeat process until egg mixture is used up. Serve omelets either plain, sprinkled lightly with soy sauce.

BASIC PAN-FRIED OR DEEP-FRIED EGG FOO YUNG: COMBINATIONS

Steps:

• with Chicken IAdd to the beaten eggs 1 cup cooked white meat chicken, 1/2 cup onions 1/2 cup celery, blanched and 1/2 cup canned mushrooms. with Chicken IIAdd to the beaten eggs 1/2 cup cooked white meat chicken, 1/2 cup ham, 1/2 cup green peppers, 1/2 cup bamboo shoots and 1/2 cup water chestnuts. NOTE: For either of the vegetable combinations above, you may substitute 1 cup bean sprouts, blanched (or 1 cup string beans, shredded and parboiled), and 1/2 cup tomatoes, peeled. with ClamsSee chicken. Substitute 1 cup raw clams. with CrabsAdd to the beaten eggs 1 cup crabmeat, 1 cup bean sprouts, blanched, 1/4. cup scallions and 1 teaspoon fresh ginger root, minced. (For the vegetables, you may substitute bamboo shoots, or canned mushrooms, and green peas.) with HamAdd to the beaten eggs 1/4. cup smoked ham, 1/2 cup canned mushrooms and 2 teaspoons soy sauce. with OystersSee chicken. Substitute 1 cup raw oysters. with PorkAdd to the beaten eggs 1/2 to 1 cup cooked pork, 1/2 cup onions, 1/2 cup green pepper and 1/2 cup canned mushrooms. (For the vegetables, you may substitute 1 cup bean sprouts, blanched and 2 scallions, or else 1 cup onions.) with ShrimpAdd to the beaten eggs 1 cup cooked shrimp, 1/2 cup canned mushrooms and 1/4. cup water chestnuts. (For the vegetables, you may substitute 1 cup bean sprouts, blanched or 1 cup onions.) with TurkeySee chicken. Substitute 1 cup cooked turkey. with VegetablesAdd to the beaten eggs 1 cup bean sprouts, blanched 1/2 cup onion 1/2 cup celery, blanched and 1/2 cup canned mushrooms. (For the vegetables, you may substitute any of the following in any combination: asparagus, broccoli and peas, parboiled celery, blanched tomatoes, peeled and canned mushrooms. Fresh mushrooms may be used, but only if shredded. You may also add 1/2 cup almond meats, blanched, toasted and minced.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE

Steps:

• FOR OMELETS:.
• In a medium bowl, beat the eggs with water and soy sauce.
• Stir in bean sprouts, mushrooms and green onions; mix well.
• Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
• Pour in approximately one fourth of the egg mixture.
• As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
• Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
• Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
• Slide onto a serving plate, keeping warm.
• Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
• Cut omelets into wedges and serve with warm Oriental Sauce.
• FOR ORIENTAL SAUCE:.
• Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
• Boil for 1 minute; serve hot.