Egg Foo Yong #1
chinese, eggs
1 cup chopped cooked turkey or
1 chicken
2 tablespoon butter or margarine
1 can bean sprouts, drained
1/2 cup chopped, onion
1/2 cup chopped, celery
1 tablespoon finely chopped, green pepper
1 or parsley
6 slightly beaten eggs
1 teaspoon salt
1 fat for frying
1 sauce for egg foo yong:
1 juice from cooked vegetables
1 above
1 cup juice from canned bean
1 sprouts
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoon soy sauce
Brown chicken lightly in butter. Add bean sprouts, onion, celery, and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly.
Spoon chicken-vegetable mixture into beaten eggs, straining out liquid in bottom of pan. Add salt. Mix thoroughly. Pour 1/4 cup mixture into hot fat, about 1/2 inch deep. Flatten "cake" to 1/2 inch thickness. Cook until brown on both sides, turning once.
Drain and serve hot with sauce. Makes 12 cakes
Sauce for Egg Foo Yong: Combine juices, setting aside 1/4 cup of liquid. Heat to boiling. Blend cornstarch, sugar, and the 1/4 cup liquid. Add to boiling juice. Cook, stirring constantly until thickened. Add soy sauce.
Recipe from Mary Margaret McBride Encyclopedia of Cooking Published by Homemakers Research Institute copyright,1959
Yield: 1 servings