Foo Yong Salad Recipes

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EGG FOO YUNG WITH MUSHROOM SAUCE



Egg Foo Yung with Mushroom Sauce image

These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.

Provided by dakota kelly

Categories     Side Dish

Time 30m

Yield 2

Number Of Ingredients 8

1 large green onion
4 eggs, beaten
¾ cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced fresh mushrooms
4 teaspoons cornstarch
1 cup chicken or beef broth

Steps:

  • Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
  • Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
  • Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 13 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 5.4 g, Sodium 1501.7 mg, Sugar 4.1 g

EGG FOO YOUNG



Egg Foo Young image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

Steps:

  • In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
  • Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

FOO YONG SALAD



Foo Yong Salad image

This is a wonderful salad that was brought to our family dinner. Prepare salad ahead of time but toss at the last moment. The recipe comes from Company's coming cookbook.

Provided by Dotty2

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 large head romaine lettuce (I sometimes use loose leaf)
5 slices bacon, cooked and crumbled and cooled
fresh bean sprout (about a generous handful)
2 hard-boiled eggs, chopped fine
1/4 cup salad oil
1/4 cup granulated sugar
2 tablespoons vinegar
2 2/3 tablespoons ketchup
1 tablespoon grated onion
1 teaspoon Worcestershire sauce

Steps:

  • Dressing;Mix all ingredients together. store in a covered bowl overnight if time permits.
  • Salad; tear lettuce into bite size pieces.
  • Sprinkle bacon over lettuce then bean sprouts followed by chopped eggs. Can be prepared to this point, then refrigerated until the last minute. pour all the dressing over top. toss together and serve at once.
  • Note: head lettuce can be used, add a portion of romaine lettuce for looks.
  • Does not include refrigeration time.

Nutrition Facts : Calories 250.5, Fat 19.6, SaturatedFat 4.7, Cholesterol 83.5, Sodium 268.8, Carbohydrate 14.1, Fiber 2.2, Sugar 11.4, Protein 5.7

CRAB EGG FOO YONG



Crab Egg Foo Yong image

Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. -Beverly Preston, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 teaspoons cornstarch
2 teaspoons sugar
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon white vinegar
EGG FOO YONG:
2 tablespoons all-purpose flour
4 large eggs
1 can (14 ounces) bean sprouts, drained
2 cans (6 ounces each) lump crabmeat, drained
1/3 cup thinly sliced green onions
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3 tablespoons canola oil

Steps:

  • In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm., In a large bowl, whisk flour and eggs until smooth. Stir in bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until for 2 minutes on each side or until golden brown. Serve with sauce.

Nutrition Facts : Calories 297 calories, Fat 16g fat (3g saturated fat), Cholesterol 269mg cholesterol, Sodium 1159mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

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