Ingredients with Measurements:
- 1 cup cooked chicken, shredded
- 1/2 cup bean sprouts
- 1/2 cup shredded carrots
- 1/4 cup chopped scallions
- 1/4 cup chopped mushrooms
- 1/4 cup chopped water chestnuts
- 4 eggs
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the eggs, soy sauce, cornstarch, salt, and black pepper until well combined.
2. Add the shredded chicken, bean sprouts, shredded carrots, chopped scallions, chopped mushrooms, and chopped water chestnuts to the egg mixture. Stir until everything is evenly distributed.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Using a 1/4 cup measuring cup, scoop the egg mixture into the skillet, making sure to leave some space between each scoop.
5. Cook the egg foo yung for 2-3 minutes on each side, or until golden brown and cooked through.
6. Repeat with the remaining egg mixture until it is all used up.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 7g
Protein: 17g
Substitutions for ingredients:
- Cooked shrimp or pork can be used instead of chicken.
- Any type of vegetable can be used, such as bell peppers, snow peas, or broccoli.
Variations:
- Add some chopped garlic or ginger to the egg mixture for extra flavor.
- Top the egg foo yung with some chopped peanuts or sesame seeds for crunch.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the egg foo yung from sticking.
- Don't overcrowd the skillet, as this will make it difficult to flip the egg foo yung.
- Serve the egg foo yung with some extra soy sauce or sweet and sour sauce on the side.
Storage instructions:
Store any leftover egg foo yung in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the egg foo yung, place it in the microwave for 30-60 seconds or until heated through.
Presentation ideas:
Serve the egg foo yung on a platter with some chopped scallions and cilantro on top.
Garnishes:
Chopped scallions, cilantro, chopped peanuts, or sesame seeds.
Pairings:
Serve the egg foo yung with some steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a side salad.
Troubleshooting advice:
If the egg foo yung is sticking to the skillet, try adding a little more oil or using a non-stick cooking spray.
Food safety advice:
Make sure to cook the egg foo yung until it is fully cooked through 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, slightly sweet, and umami.
Serving suggestions:
Serve the egg foo yung as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese