Egg Foo Yung With Brown Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I was cleaning out the fridge while the former spouse had a superbowl party in the next room. More content to muck about in the kitchen, I created this and brought it in at halftime. Not a scrap of this stuff remained. It was the best I've ever had. This also works with leftover Chop Suey* (well drained) and has been done with a shrimp based egg roll filling when I ran out of wrappers before I ran out of filling. *Chop Suey is often mistakenly called Chow Mein. The familiar stir-fried bean sprout, onion and celery stuff in the light gravy is actually Chop Suey. It only becomes Chow Mein when you serve it on top of crisp fried noodles. Ingredients:
8 eggs |
2 green onions |
2 stalks celery |
1/2 cup fresh bean sprout |
1/4 teaspoon five-spice powder |
peanut oil (for frying) |
brown sauce |
Directions:
1. Beat eggs lightly with a fork until just blended.
2. Slice green onions and celery very thin on the diagonal.
3. Stir five-spice and vegetables into the eggs.
4. Swirl the oil in a heavy skillet. Pour in 1/4 cup of mixture and fry until light brown on both sides, turning once. Serve hot with brown sauce or warmed oyster sauce.
|
|