Egg Foo Yung {Easy Weeknight Dinner}
Author: 
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy, throw together weeknight meal that almost all of the family will love almost all of the time.
Ingredients
  • Egg Foo Yung
  • 12 eggs
  • ¾ cup celery
  • ¾ cup mushrooms
  • ¾ cup onion
  • ¾ cup shredded chicken breast
  • 1½ cups mung bean sprouts
  • 1 tablespoon soy sauce (use gluten-free soy sauce if you need this GF)
  • Vegetable oil for pan-frying
  • Sauce
  • 1½ cups chicken broth
  • 3 tablespoons soy sauce (use gluten-free soy sauce if you need this GF)
  • 3 teaspoons sugar
  • 2 tablespoons cornstarch
  • 3 green onions, diced for serving
Instructions
  1. Make the sauce: Add the chicken broth, soy sauce and sugar in a medium saucepan. Heat over medium high heat and stir occasionally. In a small bowl mix the cornstarch with 2 tablespoons of water until you have a thin paste. When the liquid comes to a boil, add the cornstarch mixture while stirring. Continue to stir until the mixture has thickened. Remove from heat.
  2. Make the Egg Foo Yung: Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the celery and onion and stir until the onion is softened, about 3 minutes. Add the mushrooms, bean sprouts and chicken breast and continue to stir for three more minutes, or until all the ingredients are heated through. Take the pan off of the heat. Crack 12 eggs into a large bowl and stir until the eggs are all combined, but not until they are frothy. Add the vegetables and chicken to the eggs and stir until the ingredients are combined. Wipe out your skillet and add another teaspoon or so of oil, so that the pan is covered. Turn the heat to medium. Use a ⅓ measuring cup and scoop out some of the egg mixture. Place it in your skillet and fry until the bottom side is golden brown. Flip it over and continue to cook for another minute until the second side is brown. Keep warm in a 200ยบ oven and continue to cook the remaining egg. My skillet was large enough that I could cook two at a time.
  3. Top the Egg Foo Yung with about a tablespoon of sauce and a few green onions. Serves 6 adults.
Recipe by Culinary Mamas at https://culinarymamas.com/egg-foo-yung-easy-weeknight-dinner/