Egg Foo Yong With Hot Soy Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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this is like an omelet or frittata - and the sauce makes it special - good for a dinner as well as brunch or lunch - Ingredients:
2 tablespoons safflower oil, to fry egg mixture in |
6 eggs, well beaten |
1 cup shredded cooked chicken (or shrimp) |
2/3 cup finely chopped onion |
1/4 cup finely chopped celery |
1 cup canned bean sprouts, drained |
5 teaspoons tamari or 5 teaspoons soy sauce |
2 teaspoons cornstarch |
2 teaspoons sugar or 2 teaspoons honey |
2 teaspoons vinegar |
3/4 teaspoon salt |
1 cup cold water |
Directions:
1. Combine soy sauce and all sauce ingredients. Simmer for 10 minutes, stirring often.
2. Keep warm.
3. Meanwhile, combine eggs, meat, onion and veggies.
4. Heat oil in large skillet.
5. Dip out 1/4 cup egg mixture into skillet set on low - medium heat.
6. Fry on one side until very lightly browned. Flip and brown the other side.
7. I double the sauce because we like the eggs to be swimming in it.
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