Scaled this recipe for 2 but since I tweaked it a bit based on reviewers' notes & my hubby's suggestions, it yielded 4. What I did: INGREDIENTS For the egg mixture: (1) used 4 vs 3 eggs (2) used 2/3 vs 1/3 cup bean sprouts [though hubby said it was too much. next time i'll stick to 1/3 cup] (3) used 3 whole shrooms, sliced vs 3 TBSPs diced (4) used 2/3 cup cooked ham vs required meats (5) added 1/4 cup water chestnuts (6) skipped the salt (7) diluted cornstarch for each batch of egg foo yung For the sauce: (8) doubled all the ingredients (9) added 6 tsps of sugar (the original recipe was too salty) (10) added 1/4 tsp ground ginger (11) added green onions, for garnishing First, I QUICKLY stir-fry the veggies (cooking the shrooms 1st) & cooked ham. I set this aside, separate from the beaten eggs. After 4 tries, this is what worked best for me: To make 1 serving, dissolve 2 tsps cornstarch in 1 tsp cold water, add 1/4 cup beaten egg & 1/2 cup veggie/meat mixture. Place a can w/ NO LIDS on an oiled & heated pan & pour in the egg mixture; fry one side for 3 mins. After 3 mins, run a fork around the insides of the can to separate the egg from the can then slip a wide spatula (as wide as the can's circumference) under the egg mixture & can & QUICKLY flip it (can & mixture) over. I used a 28-oz can, about 6" high & about 4 to 5" in diameter. My hubby couldn't believe we could eat gooood Chinese food at home! Thanks for the recipe & reviews! :-)
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Scaled this recipe for 2 but since I tweaked it a bit based on reviewers' notes & my hubby's...