Egg Foo Yong Recipe

Name: Egg Foo Yong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chicken stock or canned broth; 1 Tbsp. cornstarch; 3 Tbsp. soy sauce; 2 tsp. sugar; 2 tsp. oil; 1 carrot, finely chopped; 3 scallions, finely chopped; 1/4 lb. bean sprouts; 2 Tbsp. flour; 5 eggs, beaten; 1/4 tsp. pepper

Servings: persons

1 c. chicken stock or canned broth
1 Tbsp. cornstarch
3 Tbsp. soy sauce
2 tsp. sugar
2 tsp. oil
1 carrot, finely chopped
3 scallions, finely chopped
1/4 lb. bean sprouts
2 Tbsp. flour
5 eggs, beaten
1/4 tsp. pepper

1
Combine 1/4 cup chicken broth with cornstarch.
2
Bring remaining 3/4 cup chicken broth, 2 tablespoons soy sauce and sugar to a boil.
3
Stir in cornstarch mixture and simmer until thick (about 2 minutes).
4
Set aside.
5
Heat 1 teaspoon oil in large nonstick frying pan.
6
Add chopped carrots, cover and cook until liquid evaporates, 5 minutes.
7
Add 1 tablespoon scallions and bean sprouts.
8
Cook until tender, 3 to 5 minutes.
9
Remove from frying pan and combine with 1 tablespoon soy sauce, flour, eggs and pepper.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. chicken stock or canned broth, 1 Tbsp. cornstarch, 3 Tbsp. soy sauce, 2 tsp. sugar, and more.

Yes, Egg Foo Yong falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Foo Yong

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