By Alan
Beggerow
One of my favorite Chinese foods is Egg Foo Yong, which is
nothing more than a Chinese-style omelet. Egg Foo Yong is like the
'Chinese' dish Chop Suey in that it was not developed in China, but
in America by Chinese chefs. This dish can be cooked in a wok, but
a cast iron skillet or griddle works much better, as more can be
cooked at one time.
Egg Foo Yong
4 eggs
1 cup drained bean sprouts
1/2 cup Chinese Napa cabbage, finely chopped
1 small stalk celery, chopped
2 green onions, chopped
1/2 teaspoon salt
peanut oil for cooking
Sauce
1 cup cold water, or beef, chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 can mushroom stems and pieces, drained
Break eggs into large bowl. Whisk eggs together with fork. Add
bean sprouts, cabbage, celery, onion and salt and combine. Heat wok
or skillet, put in a tablespoon or two of peanut oil. When oil is
hot, add about 1/3 of a cup of the egg mixture. Fry until golden
brown, turn over and fry other side until golden brown. Continue
until all egg mixture has been used.
In a small saucepan, combine water, soy sauce, garlic powder and
cornstarch. Bring to a boil, stirring occasionally. When mixture
boils, turn down fire to simmer and add mushroom pieces. Continue
to cook sauce until mushrooms are warmed through. Serve over Egg
Foo Yong.
A versatile recipe that you can add 1/2 cup of cooked ham, pork,
beef, seafood or even cheese to the egg mixture.
The article
Egg Foo Yong was Submitted by Alan
Beggerow through Articles.GetACoder.com
network. Here's the additional information: Alan Beggerow owns and
operates Cathleen's Bargain Basement, an online business that
offers custom made apparel and hand crafted teddy bears by
Cathleen, and also offers a selection of jewelry, home decor, Asian
motif items, and much more. http://www.cathleensbargainbasement.com
Alan Beggerow is also a free lance writer. Visit his writing
services website, Ghostwriter, at http://www.ghostwriterboo.blogspot.com
