I love the gravy that is served in Chinese restaurants when I order egg foo young. Would anyone have the recipe? Thank you.
By Kathy from Sylvania, OH
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Chicken Foo Young
3 eggs (beat well)
1/2 c. diced chicken (or shrimp, crab meat, lobster)
1 c. drained bean sprouts
3 green onions (sliced thin)
Salt and pepper to taste
1/4 c. chopped water chestnuts
1/2 c. sliced mushrooms
Peanut or vegetable oil
Combine the beaten eggs with the remaining ingredients. In large skillet, cook egg mixture in 1 tablespoon oil by spoonfuls. Brown slightly on both sides. Keep hot until all are cooked. Serves 4. Serve with white rice and Chinese Gravy as follows.
Chinese Gravy:
1 c. chicken broth
1 tsp. soy sauce
1 tbsp. cornstarch
Water
Salt
Pepper
I make egg foo yung out of my leftover pork loin roast and it is great. I use the pork gravy and add a little soy sauce for flavor.
If I am low on gravy, I make up a packet or two of the pork gravy or brown gravy mixes and add to the homemade gravy. I have never used water chestnuts but do add soy sauce to the eggs along with some garlic salt.
Thank you. Both recipes sound wonderful. I'll give it a try.
This is the best. The sherry makes it! 3/4 cups chicken broth, 2 tbsp. soy, 1 tbsp. dry sherry and 1 tbsp cornstarch.
Combine in saucepan and wisk till boiling and thickened. Enjoy!
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