Cantonese-Style Egg Foo Yong
Cantonese-Style Egg Foo Yong is an moderately easy dinner. Made with 5 large eggs, 1/2 c. shredded cooked meat, poultry or fish, 1/2 c. slivered celery stalks, 1/2 c. slivered mushrooms and 1 c. bean sprouts or slivered bamboo shoots, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Mix eggs, meat, celery, mushrooms, bamboo shoots, onions, salt, m.s.g. and pepper in large bowl; do not beat.
Heat 1/2 cup oil in deep skillet, Dutch oven or wok over medium heat.
Spoon 1/4 of the egg mixture into oil carefully.
Cook until edges are brown; turn gently.
Brown on other side.
Remove to plate.
Fry remaining 3 portions in same manner, adding additional oil if needed.
Serve hot, plain or with sauce.
Makes 2 to 3 servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment