Egg Foo Yong
Egg Foo Yong is an moderately easy dinner. Made with 1 c. chicken stock or canned broth, 1 tbsp. cornstarch, 3 tbsp. soy sauce, 2 tsp. sugar and 2 tsp. oil, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Combine 1/4 cup chicken broth with cornstarch.
Bring remaining 3/4 cup chicken broth, 2 tablespoons soy sauce and sugar to a boil.
Stir in cornstarch mixture and simmer until thick (about 2 minutes).
Set aside.
Heat 1 teaspoon oil in large nonstick frying pan.
Add chopped carrots, cover and cook until liquid evaporates, 5 minutes.
Add 1 tablespoon scallions and bean sprouts.
Cook until tender, 3 to 5 minutes.
Remove from frying pan and combine with 1 tablespoon soy sauce, flour, eggs and pepper.
π· Perfect Pairings
Complete your meal with these
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