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Saturday, March 26, 2011

Egg Foo Yung


    • 8 eggs, beaten
    • 1 C thinly sliced celery
    • 1 C finely chopped onion
    • 1 C bean sprouts
    • 1/2 C diced fresh mushrooms
    • 1 C chopped cooked chicken breast
    • 1 tsp salt
    • 1/4 tsp ground black pepper

    • Sauce

    • 1 1/2 C organic chicken broth
    • 1 1/2 tsps white sugar
    • 2 Tbl Gluten Free soy sauce
    • 6 Tbl cold water
    • 1 1/2 Tbl cornstarch


    1. Beat eggs in a large bowl. Add vegetables, chicken, and salt and pepper. Stir together.
    2. Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all the patties are browned, keep warm until sauce is made.
    3. To Make Sauce: In a small saucepan add chicken broth, sugar, soy sauce and stir well over medium heat. Add cold water and cornstarch in a separate bowl. Add to hot broth and stir until thick and smooth.  Serve over Egg Foo Yung.

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