Monday, October 8, 2012

Egg Foo Yong with Hot Soy Sauce

This is how mom made egg foo yong.  After hearing at RS that you deep fat fry it usually, I suppose this is a lighter version.  We've eaten this at New Year's MANY times.

1 bell pepper, chopped
1 medium onion, chopped
1 C bean sprouts, chopped
8 oz. water chestnuts, chopped
2 - 3 T soy sauce
5 eggs
1 T oil

Stir fry bell pepper and onion.   Mix those in a bowl with bean sprouts and water chestnuts.  In another bowl, mix up eggs and add soy sauce.  Drop by spoonfuls and cook like pancakes in a skillet.

Hot Soy Sauce (I usually cut this in half or in fourth)

2 C beef broth/bouillon
2 T corn starch
1/4 C water
2 T soy sauce
Boil together for 1 minute

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