Egg Foo Yong With Hot Soy Sauce Recipe

Name: Egg Foo Yong With Hot Soy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons safflower oil, to fry egg mixture in; 6 eggs, well beaten; 1 cup shredded cooked chicken (or shrimp); ⅔ cup finely chopped onion; ¼ cup finely chopped celery; 1 cup canned bean sprouts, drained; 5 teaspoons tamari or 5 teaspoons soy sauce; 2 teaspoons cornstarch; 2 teaspoons sugar or 2 teaspoons honey; 2 teaspoons vinegar; ¾ teaspoon salt; 1 cup cold water

Servings: persons

2 tablespoons safflower oil, to fry egg mixture in
6 eggs, well beaten
1 cup shredded cooked chicken (or shrimp)
⅔ cup finely chopped onion
¼ cup finely chopped celery
1 cup canned bean sprouts, drained
5 teaspoons tamari or 5 teaspoons soy sauce
2 teaspoons cornstarch
2 teaspoons sugar or 2 teaspoons honey
2 teaspoons vinegar
¾ teaspoon salt
1 cup cold water

1
Combine soy sauce and all sauce ingredients.
2
Simmer for 10 minutes, stirring often.
3
Keep warm.
4
Meanwhile, combine eggs, meat, onion and veggies.
5
Heat oil in large skillet.
6
Dip out 1/4 cup egg mixture into skillet set on low - medium heat.
7
Fry on one side until very lightly browned.
8
Flip and brown the other side.
9
I double the sauce because we like the eggs to be swimming in it.

421

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 12 ingredients. The key ingredients include: 2 tablespoons safflower oil, to fry egg mixture in, 6 eggs, well beaten, 1 cup shredded cooked chicken (or shrimp), ⅔ cup finely chopped onion, and more.

Yes, Egg Foo Yong With Hot Soy Sauce 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 With Hot Soy Sauce

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