Egg Foo Yung I

Name: Egg Foo Yung I
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams water chestnuts, drained and sliced; 473 milliliters chicken broth; 2 Tbsps cornstarch; 5 eggs; 237 milliliters fresh bean sprouts; 1 green bell pepper, chopped; 1 onion, chopped; 237 milliliters cooked shrimp - peeled, deveined and chopped; 2 Tbsps soy sauce; 1 Tbsp vegetable oil; 59 milliliters cold water

Egg Foo Yung I requires roughly 30 minutes from start to finish. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 17g of protein, 10g of fat, and a total of 210 calories. This recipe serves 4. A mixture of soy sauce, onion, bean sprouts, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a reasonably priced main course. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat 1 tablespoon oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce.

Ingredients you will need

Water Chestnuts

Bean Sprouts

Bell Pepper

Soy Sauce

Shrimp

Onion

Heat through, then remove skillet from heat and set aside.

Equipment you will use

Frying Pan

Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned.

Ingredients you will need

Vegetable