Egg Foo Young
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8-10 Large Eggs (or Egg Beaters)1 1/2 - 2 lbs. Bean Sprouts1 1/2 C. Celery1 Yellow Onion, chopped1 1/2 lbs. Cooked & Peeled Salad Shrimp1 can Orleans Tiny ShrimpWesson Vegetable Oil (for cooking)SAUCE:Juice from canned shrimp1/2 - 1 T. Kikkoman Soy Sauce 2 t. sugar1 T. Corn Starch (mixed in water), to thicken
Pour oil in a large fry pan to heat (should be enough to pour mixture in and fry on underside approximately 1/4" - 1/2" of oil from bottom of pan).
Open canned shrimp, drain juice in a sauce pan (set aside). Mix canned shrimp, salad shrimp, celery, onions, bean sprouts and eggs (use enough eggs so the ingredients are wet enough to bond together while cooking, should be kind of like an omelette).
Pour a soup ladle full of egg mixture in the hot oil (oil should be hot enough that when you put a drop of egg mixture in, it immediately starts to cook; generally medium heat). When brown around the edges, flip over carefully to avoid splashing oil to brown on other side. Remove cooked egg foo young & put on paper towels to drain excess oil (remove paper towels before adding sauce).
SAUCE:
Mix juice from canned shrimp, soy sauce (to taste), & sugar (to taste) in a sauce pan. Bring to a boil, stirring consistently. Reduce heat to medium & thicken with corn starch/water mixture.
Pour sauce over egg foo young. Enjoy!
Serves 6-8 people
Number of Servings: 6
Recipe submitted by SparkPeople user POOKIEPAM.
Open canned shrimp, drain juice in a sauce pan (set aside). Mix canned shrimp, salad shrimp, celery, onions, bean sprouts and eggs (use enough eggs so the ingredients are wet enough to bond together while cooking, should be kind of like an omelette).
Pour a soup ladle full of egg mixture in the hot oil (oil should be hot enough that when you put a drop of egg mixture in, it immediately starts to cook; generally medium heat). When brown around the edges, flip over carefully to avoid splashing oil to brown on other side. Remove cooked egg foo young & put on paper towels to drain excess oil (remove paper towels before adding sauce).
SAUCE:
Mix juice from canned shrimp, soy sauce (to taste), & sugar (to taste) in a sauce pan. Bring to a boil, stirring consistently. Reduce heat to medium & thicken with corn starch/water mixture.
Pour sauce over egg foo young. Enjoy!
Serves 6-8 people
Number of Servings: 6
Recipe submitted by SparkPeople user POOKIEPAM.
Nutritional Info Amount Per Serving
- Calories: 222.3
- Total Fat: 7.5 g
- Cholesterol: 447.6 mg
- Sodium: 541.4 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.4 g
- Protein: 26.8 g
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