Asian

Egg Foo Young is for Dinner.

Egg Foo Young takes 20 minutes to prepare.

Egg Foo Young takes 45 minutes to cook.

Egg Foo Young makes 6 servings.

The ingredients for Egg Foo Young are:

8-10 Large Eggs (or Egg Beaters)
1 1/2 - 2 lbs. Bean Sprouts
1 1/2 C. Celery
1 Yellow Onion, chopped
1 1/2 lbs. Cooked & Peeled Salad Shrimp
1 can Orleans Tiny Shrimp
Wesson Vegetable Oil (for cooking)
SAUCE:
Juice from canned shrimp
1/2 - 1 T. Kikkoman Soy Sauce
2 t. sugar
1 T. Corn Starch (mixed in water), to thicken

Here is how you make Egg Foo Young:

Pour oil in a large fry pan to heat (should be enough to pour mixture in and fry on underside approximately 1/4" - 1/2" of oil from bottom of pan).Open canned shrimp, drain juice in a sauce pan (set aside). Mix canned shrimp, salad shrimp, celery, onions, bean sprouts and eggs (use enough eggs so the ingredients are wet enough to bond together while cooking, should be kind of like an omelette).Pour a soup ladle full of egg mixture in the hot oil (oil should be hot enough that when you put a drop of egg mixture in, it immediately starts to cook; generally medium heat). When brown around the edges, flip over carefully to avoid splashing oil to brown on other side. Remove cooked egg foo young & put on paper towels to drain excess oil (remove paper towels before adding sauce).SAUCE:Mix juice from canned shrimp, soy sauce (to taste), & sugar (to taste) in a sauce pan. Bring to a boil, stirring consistently. Reduce heat to medium & thicken with corn starch/water mixture. Pour sauce over egg foo young. Enjoy! Serves 6-8 peopleNumber of Servings: 6Recipe submitted by SparkPeople user POOKIEPAM.

The nutritional information for Egg Foo Young is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.3

• Total Fat: 7.5 g
• Cholesterol: 447.6 mg
• Sodium: 541.4 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.4 g
• Protein: 26.8 g

Egg Foo Young is Asian cuisine.