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 Tbsp. salad oil; 1 medium green pepper; 1 medium onion; 1 c. cooked shrimp; 1 c. bean sprouts, rinsed and drained; Hot Soy Sauce (recipe follows); 1 (8 oz.) can water chestnuts, drained and sliced; 2 to 3 Tbsp. soy sauce; 5 eggs; 1 Tbsp. salad oil

Servings: persons

1 Tbsp. salad oil
1 medium green pepper
1 medium onion
1 c. cooked shrimp
1 c. bean sprouts, rinsed and drained
Hot Soy Sauce (recipe follows)
1 (8 oz.) can water chestnuts, drained and sliced
2 to 3 Tbsp. soy sauce
5 eggs
1 Tbsp. salad oil

1
In skillet, heat 1 tablespoon salad oil.
2
Cook and stir green pepper and onion until tender.
3
Stir in shrimp, bean sprouts, water chestnuts and soy sauce; heat through.
4
Remove from heat. In bowl, beat eggs until thick and lemon colored.
5
Stir in shrimp mixture.
6
In skillet, heat 1 tablespoon salad oil.
7
Pour egg mixture into hot skillet from a ladle or cup to form patties about 5 inches in diameter.
8
When patties are set and brown, turn to other side to brown.
9
Serve warm with Hot Soy Sauce.

345

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 10 ingredients. The key ingredients include: 1 Tbsp. salad oil, 1 medium green pepper, 1 medium onion, 1 c. cooked shrimp, and more.

Yes, Egg Foo Yong falls under the Seafood 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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