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Ma's Egg Foo Yong

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“Ma used to make this for all (7) of us when I was young. She used round eggs molds or a tuna can with both ends cut off to make them perfectly round and to keep the mixture together. These are the measurements she gave me--it makes just and bit--can be easily multiplied.”
READY IN:
40mins
SERVES:
4
YIELD:
6 Patties
UNITS:
US

Ingredients Nutrition

Directions

  1. EGG FOO YONG:
  2. Beat eggs, stir in salt, pepper & sherry.
  3. Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
  4. Remove from heat and cool.
  5. When cool stir into egg mixture.
  6. Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
  7. SAUCE:
  8. Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.

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