*  Exported from  MasterCook  *
 
                              EGG FOO YUNG # 2
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Eggs
    2       c            Bean sprouts, bite sz pces
      1/4                Sm. white onion, chopped
    1                    Green onion, chopped
    2       tb           Flour
      1/4   ts           Salt
      1/4   c            Vegetable oil
                         Gravy
    2       tb           Vegetable oil
    2       tb           Flour
    1       c            Chicken broth
    1       tb           Oyster sauce
    1       t            Dry sherry
      1/4   ts           Salt
      1/4   ts           White pepper
 
   Combine eggs, sprouts, onions, flour & salt
   thoroughly. Heat wok or heavy skillet over moderate
   heat until hot. Add 2 T oil and heat. Ladle mixture
   into 4 mounds in wok. Using a spatula, gently flatten
   the mounds. Cook until the underside is brown, turn
   over, add the remaining 2 T oil, and continue cooking
   for 6 to 7 minutes. Remove and drain. Lightly score
   the top of each patty with an “X” and arrange on
   serving platter. Pour gravy over all and serve. To
   make gravy: Mix oil & flour in a pre-heated skillet
   and cook over medium heat to make a roux. Gradually
   stir in broth along with remaining gravy ingredients,
   cooking until a gravy consistency is reached. To vary
   the gravy, add diced cooked chicken, pork or shrimp to
   it. From Chef Chu’s Distinctive Cuisine of China,
   Harper & Row.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving