Eggs Foo Yung
Nutrition
Calories: 331 kcalCarbohydrates: 16 gProtein: 20 gFat: 39 gSaturated Fat: 18 gCholesterol: 214 mgSodium: 1176 mgFiber: 8 gSugar: 9 gVitamin A: 16.125 IUCalcium: 52 mgIron: 14 mg
Ingredients
- 2 tbsp peanut oil
- 1/2 cup cut green onions
- 1/2 cup bean sprouts
- 1/4 cup chopped celery
- 1/4 cup chopped water chestnuts
- 1/2 cup finely cut shrimp or crabmeat
- 2 tbsp soy sauce
- 2 tablespoons flour
- 6 whole eggs lightly beaten
- 1/2 to 3/4 cup peanut oil
- 1-1/2 cups chicken broth
- 1/2 cup soy sauce
- 4 tsp cornstarch blended with 2 tbsp water
- 1 bunch Fresh parsley chopped or fresh coriander if available
Instructions
- Heat the peanut oil and sauté the chopped vegetables and shrimp or crabmeat lightly. Season with the soy, acid the flour, and stir well.
- Cool slightly and blend with the beaten eggs. Drop by spoonfuls into hot oil in a heavy skillet, and cook till brown. Turn as you would hotcakes. Transfer to hot plates, and serve with the sauce.
- To make the sauce, combine the broth and soy, and thicken with the cornstarch blended with water. Cook until transparent, and add fresh coriander or parsley.