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Old 05-10-2010, 02:31 PM   #1
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Egg Foo Young

This is my husband's contribution. It's just right for the two of us, and is very good! We serve his on a bed of rice, and this is great for my low carb diet.

The sauce is delicious....

Steve's Shrimp Egg Foo Young
  • 4 eggs
  • 8 ounces fresh bean sprouts
  • 1/3 cup thinly sliced green onions
  • 1 1/2 cups cooked small shrimp, or chopped larger ones
  • 1/4 teaspoon garlic powder
  • 1/4 tsp. salt
  • SAUCE.
  • 1 cup chicken broth
  • 4 tsp. cornstarch
  • 2 tsp. rice vinegar
  • 2 Tbs. soy sauce
  • 1 tsp. mustard powder
  • 1/8 tsp. white pepper


Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder and salt in a bowl until well-combined. Heat small amount of vegetable oil in a skillet, or griddle over medium heat, and scoop about 1/4 cup of the egg mixture into the griddle to make a patty. A griddle is more efficient. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside, and keep warm.

Whisk together the chicken broth, cornstarch, vinegar, mustard powder, pepper, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
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Old 09-25-2010, 07:19 PM   #2
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I love good Egg Foo Yung! Thanks, nabbed and saved!
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Old 09-26-2010, 01:03 AM   #3
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Very close to mine but I am definitely going to try your sauce as I am getting tired of mine. This one sounds yummy with the mustard. Thanks, Kayelle
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Old 09-26-2010, 01:08 AM   #4
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I love egg foo young! Just curious...what brand do you use for chicken broth...or do you make your own?
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Old 09-26-2010, 11:30 AM   #5
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Thanks for the nice responses folks, Steve is smiling.

MA, I use nothing but Swanson's chicken broth for my cooking. For me, it's one of those pantry items that not even the best sale on another brand is worth the difference. I stopped making my own CB when mine wasn't as good as Swanson's. For me, it's just right.
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Old 09-26-2010, 01:00 PM   #6
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Originally Posted by Kayelle View Post
Thanks for the nice responses folks, Steve is smiling.

MA, I use nothing but Swanson's chicken broth for my cooking. For me, it's one of those pantry items that not even the best sale on another brand is worth the difference. I stopped making my own CB when mine wasn't as good as Swanson's. For me, it's just right.

I'm the same way, if I find something that is as good as I can make, I buy it.

BTW-I fixed the egg foo yung...enough left over for one more serving today, we are wondering who will get it. It was great!
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Old 09-26-2010, 10:32 PM   #7
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You've inspired me. I haven't made it in years, maybe a decade or two. You don't even see it in Chinese restaurants the way you used to. It has a very happy memory for me (maybe I should re-start a food memory line again): I was stationed at a remote radar station, Finley AFS, ND. Living in a trailer. Decided to experiment and make egg foo yung for several GIs I was friends with. Never made it before, but it was a huge hit. I was at work the next day when the man who ran the chow hall called me. (By the way, our chow hall at that time was truly excellent). He'd heard from a few guys that I'd made this, and did I think we could work out a recipe to feed the 60-100 guys he had to feed for a change of pace? I hadn't a clue, but the recipe I used as a starting point was from Betty Crocker (then, as now, I use recipes as starting points, not as strict rules). He and I sat down and multiplied a recipe for a half dozen into one for probably 60 or so. It worked! He was thrilled, and I was so flattered (I was maybe 20). I look back at that and think, only the naivete of youth would have made me go along with it. If someone asked me to take a recipe for 6 I've made for 30 years, I'd say not only no, but no way in hades would I consider trying to do it. Ah, the confidence of youth!
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Old 09-26-2010, 11:05 PM   #8
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Originally Posted by Claire View Post
I look back at that and think, only the naivete of youth would have made me go along with it. If someone asked me to take a recipe for 6 I've made for 30 years, I'd say not only no, but no way in hades would I consider trying to do it. Ah, the confidence of youth!
I have the opposite problem, cutting down a recipe I like from my days of cooking to make only enough for two to six. But, I know how to make 25 gallons of potato salad.
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Old 09-26-2010, 11:17 PM   #9
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Originally Posted by PrincessFiona60 View Post
I have the opposite problem, cutting down a recipe I like from my days of cooking to make only enough for two to six. But, I know how to make 25 gallons of potato salad.
It's knowledge such as this that has made my mother into the wise and revered sage of culinary questions within our family. Once, raccoons at our campsite managed to chew their way into a cooler to eat the 20 pounds of potato salad that she had within. Not a problem for momma. She simply found some farmer with a pick-up truck selling produce and managed to come up with a different kind of salad. I sit in awe of you kitchen magicians, Fiona! Truly. If someone told me to make 25 pounds of potato salad, I'd wonder if I even had a roasting pan big enough to mix it!

~Kathleen
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Old 09-26-2010, 11:22 PM   #10
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Originally Posted by KathleenA View Post
It's knowledge such as this that has made my mother into the wise and revered sage of culinary questions within our family. Once, raccoons at our campsite managed to chew their way into a cooler to eat the 20 pounds of potato salad that she had within. Not a problem for momma. She simply found some farmer with a pick-up truck selling produce and managed to come up with a different kind of salad. I sit in awe of you kitchen magicians, Fiona! Truly. If someone told me to make 25 pounds of potato salad, I'd wonder if I even had a roasting pan big enough to mix it!

~Kathleen
That was gallons, Kathleen!! It was for the salad bar in a restaurant. I made it every other day. Need 50 gallons of soup? I'm your girl!
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