Recipe
for :
This
recipe for Egg Foo Yong comes from Alan Beggerow who
owns and operates Cathleen's Bargain Basement, an online
business that offers custom made apparel and hand crafted
teddy bears by Cathleen, and also offers a selection
of jewellery, home decor, Asian motif items, and much
more. www.cathleensbargainbasement.com
Alan is also a free lance writer. Visit his writing
services web site, Ghostwriter, at www.ghostwriterboo.blogspot.com
One of Alan's favourite Chinese foods is Egg Foo Yong,
which is nothing more than a Chinese-style omelette.
Egg Foo Yong is like the 'Chinese' dish Chop Suey in
that it was not developed in China but in America by
Chinese chefs. This dish can be cooked in a wok, but
a cast iron skillet or griddle works much better, as
more can be cooked at one time.
Ingredients
for Egg Foo Yong
4 eggs
1 cup drained bean sprouts
1/2 cup Chinese Napa cabbage, finely chopped
1 small stalk celery, chopped
2 green onions, chopped
1/2 teaspoon salt
peanut oil for cooking
Sauce:
1 cup cold water, or beef, chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 can mushroom stems and pieces, drained
How
to make Egg Foo Yong
- Break
eggs into large bowl. Whisk eggs together with fork.
- Add
bean sprouts, cabbage, celery, onion and salt and
combine.
- Heat
wok or skillet, put in a tablespoon or two of peanut
oil.
- When
oil is hot, add about 1/3 of a cup of the egg mixture.
- Fry
until golden brown, turn over and fry other side until
golden brown. Continue until all egg mixture has been
used.
- In
a small saucepan, combine water, soy sauce, garlic
powder and cornstarch. Bring to a boil, stirring occasionally.
- When
mixture boils, turn down fire to simmer and add mushroom
pieces.
- Continue
to cook sauce until mushrooms are warmed through.
- A
versatile recipe that you can add 1/2 cup of cooked
ham, pork, beef, seafood or even cheese to the egg
mixture.
Alan
Beggerow
www.ghostwriterboo.blogspot.com
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