Egg Foo Yung I Recipe

Name: Egg Foo Yung I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon vegetable oil; 1 green bell pepper, chopped; 1 onion, chopped; 1 cup cooked shrimp - peeled, deveined and chopped; 1 cup fresh bean sprouts; 1 (5 ounce) can water chestnuts, drained and sliced; 3 tablespoons soy sauce; 5 eggs; 1 tablespoon vegetable oil; 2 tablespoons cornstarch; 1/4 cup cold water; 2 cups chicken broth; 2 tablespoons soy sauce

Servings: persons

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 onion, chopped
1 cup cooked shrimp - peeled, deveined and chopped
1 cup fresh bean sprouts
1 (5 ounce) can water chestnuts, drained and sliced
3 tablespoons soy sauce
5 eggs
1 tablespoon vegetable oil
2 tablespoons cornstarch
1/4 cup cold water
2 cups chicken broth
2 tablespoons soy sauce

1
Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
2
Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
3
To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 green bell pepper, chopped, 1 onion, chopped, 1 cup cooked shrimp - peeled, deveined and chopped, and more.

Yes, Egg Foo Yung I falls under the Soups & Stews 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 Yung I

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