EGG FOO YUNG

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 servings

Egg Foo Yung is a Chinese omelette packed with red peppers, celery, mushrooms, onions, bean sprouts, scallions, chicken clothed in a delicious, slightly salty, sweet, and tangy gravy! It’s a must breakfast and for keeps! If you have not tried this yet, you have to soon as this is one of the best Chinese cuisines you’ll ever try!

INGREDIENTS

1 c. cooked chicken finely diced (I use rotisserie chicken)

1/2 c. mushrooms finely chopped

8 large eggs lightly beaten

1 stalk celery sliced thin

1/2 red bell pepper finely chopped

1/2 onion finely chopped

4 scallions chopped (green & white parts)

1/2 c. chopped fresh bean sprouts

1 1/2 c. chicken broth

3 tbsp low sodium soy sauce

1 tbsp Worcestershire sauce

2 tsp brown sugar

1 tbsp rice vinegar

3 tbsp canola oil

2 tbsp cornstarch

3 tbsp cold water

HOW TO MAKE EGG FOO YUNG

Step 1: Beat the eggs in a large bowl, then add the red pepper, celery, mushrooms, onions, bean sprouts, half of the scallions, and the chicken.

Step 2: Combined the chicken broth in a small saucepan along with the soy sauce, brown sugar, Worcestershire sauce, and vinegar. In a bowl, blend cornstarch and water over low heat. Gradually stir in the sauce in the pan, stirring continuously until the sauce has thickened and it bubbles.

Step 3: Heat half tsp of canola oil in a nonstick skillet over medium heat. Once the oil is hot, add about a half cup of the egg mixture to the skillet and cook until the bottom turned lightly brown. Flip and continue to cook the other side.

Step 4: When done, transfer the Egg Foo Yung on a plate and keep it warm. Do the same until the batter is all used up.

Step 5: Serve the Egg Foo Yung warm with gravy and sprinkle with the remaining scallions. Enjoy!

Nutrition Facts:

Serving Size: 1 omelette, Serves: 6
Amount Per Serving: Calories 225 | Total Fat 14.2g 18% | Cholesterol 266.5mg 89% | Sodium 625.4mg 27% | Total Carbohydrate 8.2g 3% | Sugars 3.6g | Protein 15.5g 31% | Vitamin A15% | Vitamin C21%

EGG FOO YUNG

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes EGG FOO YUNG European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 225 calories 14.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. cooked chicken finely diced (I use rotisserie chicken)
• 1/2 c. mushrooms finely chopped
• 8 large eggs lightly beaten
• 1 stalk celery sliced thin
• 1/2 red bell pepper finely chopped
• 1/2 onion finely chopped
• 4 scallions chopped (green & white parts)
• 1/2 c. chopped fresh bean sprouts
• 1 1/2 c. chicken broth
• 3 tbsp low sodium soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp brown sugar
• 1 tbsp rice vinegar
• 3 tbsp canola oil
• 2 tbsp cornstarch
• 3 tbsp cold water

Instructions

Step 1: Beat the eggs in a large bowl, then add the red pepper, celery, mushrooms, onions, bean sprouts, half of the scallions, and the chicken.

Step 2: Combined the chicken broth in a small saucepan along with the soy sauce, brown sugar, Worcestershire sauce, and vinegar. In a bowl, blend cornstarch and water over low heat. Gradually stir in the sauce in the pan, stirring continuously until the sauce has thickened and it bubbles.

Step 3: Heat half tsp of canola oil in a nonstick skillet over medium heat. Once the oil is hot, add about a half cup of the egg mixture to the skillet and cook until the bottom turned lightly brown. Flip and continue to cook the other side.

Step 4: When done, transfer the Egg Foo Yung on a plate and keep it warm. Do the same until the batter is all used up.

Step 5: Serve the Egg Foo Yung warm with gravy and sprinkle with the remaining scallions. Enjoy!