Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/2 cup bean sprouts
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped green onions
- 6 eggs
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together eggs, soy sauce, chicken broth, sesame oil, sugar, and black pepper until well combined.
2. Add ground beef, chopped onion, celery, mushrooms, bean sprouts, water chestnuts, and green onions to the egg mixture. Stir until all ingredients are evenly distributed.
3. Heat vegetable oil in a large non-stick skillet over medium heat.
4. Using a 1/4 cup measuring cup, scoop the egg mixture and pour it into the skillet. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Repeat with the remaining egg mixture, making sure to stir the mixture before scooping each time.
6. Serve hot with additional soy sauce, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 6g
Protein: 24g
Substitutions for ingredients:
- Ground pork or chicken can be substituted for ground beef.
- Chopped bell peppers or carrots can be substituted for celery.
- Canned bamboo shoots can be substituted for water chestnuts.
Variations:
- Add shrimp or diced chicken to the mixture for a seafood or poultry version.
- Use different vegetables, such as shredded cabbage or sliced carrots, to customize the recipe to your liking.
Tips and tricks:
- Make sure to stir the egg mixture before scooping each time to ensure that the ingredients are evenly distributed.
- Use a non-stick skillet to prevent the egg mixture from sticking to the pan.
- Serve with additional soy sauce or hoisin sauce for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with additional green onions and sesame seeds sprinkled on top.
Garnishes:
Green onions, sesame seeds, and cilantro can be used as garnishes.
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice, stir-fried vegetables, and egg drop soup.
Troubleshooting advice:
If the egg mixture is sticking to the pan, try using more oil or a non-stick cooking spray.
Food safety advice:
Make sure to cook the egg mixture thoroughly to prevent any foodborne illnesses.
Food history:
Egg foo yung is a Chinese-American dish that originated in the United States in the early 1900s.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot with additional soy sauce or hoisin sauce.
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Region: Chinese