Egg Foo Yung

EGG FOO YUNG

Again you can use any protein fresh or leftover. I make bacon and blue cheese for breakfast or smoked salmon with asparagus for brunch.  Left over chow mien is perfect just add eggs and bean spouts or cabbage.

1 Pound               Cooked Chinese noodles, ramen or spaghetti     

1 Pound               Fresh bean sprouts or shredded Napa cabbage

6 Ounces              Rehydrated dried sliced Chinese mushrooms of you choice

4 Ounces              Minced green onions                                     

4 Ounces              Shredded  protein

To Taste               White pepper, granulated chicken base

1 Ounce                Rice wine and soy sauce               

2 Ounces              Corn starch

6                              Eggs well beaten             

 

• Blanch or microwave the vegetables
• Combine with the noodles if using
• Add all the remaining ingredients except for the eggs and mix
• Add the eggs and mix well
• Cook in a frying pan as you would pancakes serve with the following sauce

 

EGG FOO YUNG SAUCE

8 Ounces              Stock or water with granulated chicken base     

1 Ounce                Rice wine and soy sauce               

To Taste               Salt, chili and sesame oil

As Needed          Corn starch slurry to thicken      

 

• Combine all the ingredients except the slurry, bring to a boil
• Thicken as needed with the corn starch slurry