From the Pantry Butler kitchen
Egg Foo Young
Make these egg patties with chicken or beef and top them off with a homemade sauce for an easy Chinese dinner. Serve with brown rice and a salad for a complete and delicious meal. USDA MyPlate Kitchen — Thrifty Recipes: Main Dishes — University of Maine Cooperative Extension (public domain), via myplate.food
Ingredients
- 2 eggs
- 1 cup bean sprouts
- 1/2 cup cooked chicken, diced — can also use beef
- 1/3 tablespoon dried minced onion
- 1 cup fresh or canned mushrooms
- 2 teaspoons cooking oil — or oil of your choice
- Sauce Ingredients:
- 1/2 cup water
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons cornstarch
Method
- Wash hands with soap and water.
- Beat eggs with electric mixer (or by hand) until very thick and light, about 5 minutes.
- Fold in bean sprouts, chicken or beef, mushrooms, and onion.
- Heat oil in frying pan over moderate heat.
- Pour egg mixture by half cupsful into the pan.
- Brown on one side; turn and brown the other side.
- Keep warm while preparing the sauce.
- Mix sauce ingredients in small saucepan until smooth.
- Cook over low heat, stirring constantly, until thickened.
- Serve sauce over patties.
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