This is a simple recipe that we use for brunch when camping.
Provided by Arliss
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 15.3 g, Cholesterol 294.9 mg, Fat 13.5 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 3.1 g, Sodium 1292.2 mg, Sugar 4.8 g
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Melitta MacQueen
[email protected]Overall, this egg foo yung recipe was a bit disappointing. I think I'll try a different recipe next time.
Douglas Kondor
[email protected]This egg foo yung recipe was a bit too oily for my taste. I would use less oil next time.
Shahzaib Khan sahab
[email protected]The eggs in this egg foo yung recipe were a bit overcooked for my liking. I would cook them for a shorter amount of time next time.
Crystal Wright
[email protected]This egg foo yung recipe was a bit bland for my taste. I think I would add a little more soy sauce or ginger next time.
Mohammad Tanvir
[email protected]This egg foo yung recipe was easy to make and turned out great! I used a combination of broccoli, carrots, and onion for the vegetables, and they were all cooked perfectly. I served it with rice and a side of plum sauce, and it was a delicious meal.
ariyankhan monir
[email protected]This egg foo yung recipe was delicious! The eggs were fluffy and the vegetables were cooked perfectly. I especially liked the addition of the water chestnuts, which added a nice crunch. I served it with rice and a side of sweet and sour sauce, and it
Net Breakers Football Club
[email protected]I made this egg foo yung recipe for my family last night and it was a big hit! The eggs were light and fluffy, and the vegetables were cooked just right. I used a combination of broccoli, carrots, and onion for the vegetables, and they were all cooke
Leo Watcher
[email protected]This egg foo yung recipe is a keeper! The eggs were fluffy and cooked perfectly, and the vegetables were crisp and flavorful. I especially liked the addition of the bean sprouts, which added a nice crunch. I served it with rice and a side of sweet an
Teagan
[email protected]I love this egg foo yung recipe! It's so easy to make and always turns out delicious. I like to add a little bit of soy sauce and sesame oil to the sauce for extra flavor. This is a great dish to serve for dinner or lunch, and it's also a great way t
Lindsay Hammond
[email protected]This was my first time making egg foo yung, and it turned out great! The recipe was easy to follow and the dish was delicious. I used a combination of broccoli, carrots, and onion for the vegetables, and they were cooked perfectly. I served it with r
Lilly Ochoa
[email protected]I've made this egg foo yung recipe several times now, and it's always a crowd-pleaser. The eggs are light and fluffy, and the vegetables are cooked to perfection. I like to add a little extra ginger and garlic to the sauce for a bit of extra flavor.
HASSAN KAMAL
[email protected]This egg foo yung recipe was a hit with my family! The eggs were fluffy and cooked perfectly, and the vegetables were crisp and flavorful. I especially loved the addition of the bamboo shoots, which added a nice crunch and texture to the dish. Overal