Looking for egg foo yung recipe from old Better Homes & Gardens Cook Book (red-checkered one maybe 1980s)?

Question

Not sure of the year of the cookbook, but the recipe is not in any current Better Homes and Garden Cookbook or any I have found at the library. I believe the egg foo yung recipe was listed exactly as that. It contained cabbage, bean sprouts, celery, and green pepper. It included a sauce recipe. This is my huband's favorite recipe, and I have lost it. My cookbook fell apart and I operated from the loose page, knowing I should have attached it to something. Procrastination is an awful thing. Tomorrow is my husband's birthday and he always requests this recipe. I know I may be too late here and will have to punt tomorrow, but I would still like the original recipe, if possible. Thank you.

Answer 1

INGREDIENTS:

* Sauce:
* 1 cup homemade or storebought Chinese chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* Salt and pepper to taste
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Egg Fu Yung:
* 3/4 pound fresh shelled, deveined shrimp
* 1/2 cup mung bean sprouts
* 1 medium white or yellow onion
* 1 red bell pepper
* fresh mushrooms, to make 1/2 cup
* 2 green onions
* Oil for stir-frying and deep-frying
* 6 large eggs
* Salt and pepper, to taste
* 1 tablespoon Chinese rice wine or dry sherry

PREPARATION:
To prepare the egg fu yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.

Rinse the shrimp under warm running water.

Pat dry and finely chop.
Rinse the mung bean sprouts and drain thoroughly. Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions.

Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan.

In a large bowl, lightly beat the eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and the vegetables.

In the wok, heat 2 1/2 inches oil for deep-frying to 375 degrees Fahrenheit. When the oil is hot, gently ladle 1/4 of the egg mixture into the wok. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelet with a slotted spoon and drain on paper towels. Serve with the egg fu yung sauce poured over top.

Answer 2

1

Answer 3

try this one
Cantonese Egg Foo Yong
Ingredients:
1/2 cup chicken stock or water
6 eggs beaten
1/2 tsp. salt
4 dried chinese mushrooms
white pepper
1 clove garlic crushed
1 can bean sprouts
2 spring onions [scallions] white part only
Method:
wash mushrooms,soak in water for 20mins.
Rinse,squeeze dry and cut into thin slices.
Rinse bean sprouts in cold water and drain.
Mix salt, pepper and crushed garlic into beaten egg.
In a wok heat 1tbsp. oil add bean sproutsand mushrooms.
Stir fry for 1 minute.
Add stock or water and cover.
Cook for one minute.
Add egg mixture and scallions and stir well.
Press down on the mixture with a spatula to flatten.
Fry until light brown underneath.
Turn over and brown the other side.
[this is an old recipe and used monosodium glutamate. I have left it out because of health concerns. If you want to, add 1/2 tsp. with the pepper etc. to the beaten egg]
You can do a simple pour over sauce with stock, butter,cornflour
and oyster sauce. Just make it in the wok after you have removed the "efy" to the serving plate.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Chinese Brown Sauce: Melt 3 tablespoons fat; add 3 tablespoons enriched flour combined with 2 tablespoons sugar and 1/2 teaspoon salt. Blend. Add 1 cup hot water and 2 tablespoons soy sauce. Cook over low heat until thick, stirring constantly. Add 1 cup canned bean sprouts, drained. Serve hot.

I found it under the Eggs and Cheese section under
Shrimp-Egg Foo-Young

Answer 6

I make egg foo Young depending on how much you are making,usually I will crack at least one dozen of eggs into a bowl and set aside,Then cut up some onions,green peppers and add mushrooms and fry them in some oil.Then take some soya sauce and oyster sauce and salt and pepper and add this to your egg mixture.When the onions and peppers are finished being fried, I will stir fry shrimp and add everthing in large bowl including bean sprouts,mix together well and fry on a griddle that is hot .Serve over hot rice,with gravy.

Answer 7

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Answer 8

I'm glad I checked before I started looking for my wife's recipe book. And she has a lot of them.

I was beat to the punch but my heart was in the right place.

Answer 9

You can always fo to BH&G website. They have recipes from all time.

Answer 10

It depends on many things