Egg Foo Young

Egg Foo Young is an American-Chinese omelet dish that fits the Filipino Palate. Just like other omelet dishes; this dish is composed of different ingredients forming a flavorful concoction.

This particular recipe is the restaurant version of Egg Foo Young. Unlike the ordinary versions, this recipe involves deep frying which is the typical cooking method in Chinese restaurants.

I love this dish and I like it better when eaten with fried rice. Of course, making the best fried rice is another matter. Good thing we have some tips on how to make the best fried rice for your guidance.

Happy cooking!

Ingredients:

1 cup chicken broth

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon cornstarch dissolved in 4 tablespoons water

1/2 cup shrimp, minced

1 cup ground pork

1/2 cup mung bean sprouts

1 medium sized onion, diced

1 red bell pepper, diced

1/2 cup crimini or white mushrooms, diced

1/2 cup green onions or onion leeks, chopped

2 cups cooking oil

7 pieces raw eggs

1 tablespoon cooking rice wine

Salt and pepper to taste

Watch the cooking video:

Cooking procedure:

1. Make the sauce

1.1. Heat a saucepan and pour-in the chicken broth then let boil.
1.2. Add the soy sauce and oyster sauce then stir.
1.3. Pour-in the cornstarch diluted in water then cook until the texture becomes thick.
1.4. Turn-off heat and transfer to a bowl. Set aside.

2. Spray or pour a little cooking oil in a frying pan and turn on heat.

3. When the oil is hot enough, sauté the ground pork for 5 minutes

4. Add the minced shrimps and sauté for 2 minutes more.

5. Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.

6. In a large mixing bowl, beat the eggs then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.

7. Heat a cooking pot then pour-in the cooking oil.

8. When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.

9. Transfer to a serving plate then top with the sauce and some chopped leeks.

10. Serve. Share and enjoy!

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Comments

  1. Nanette says:

    Yummy ..!!!Everything is just awesome..Thanks Panlasang Pinoy for creating a commnity of cookings and eatery…..

  2. ang ginamit ng cooking rice wine pwedi bah optional to or aiba ang gagamitin??? pls do help me ..thanks

  3. This site panlasangpinoy.com is heaven sent marami po kayong natu2lungan more blessings po!! & God blessed u.. thank you for sharing your Ideas.. thank’z poh!!!

  4. makakapag imbento na naman po ako ng natutunan kong recipes inyo…keep it up and god bless