Egg Foo Yong. I love different cuisines. Be adventurous and try anything you think you might like, you don't need to stick to the same routine of foods.
Just try one thing you have seen on a cooking show or after you have ate something at a restaurant.
Recreate it by the smell, taste and look. You might surprise yourself with what you can re-create just from enjoying it.
If you have eggs and some veggie you can make egg foo yong any time. You can serve with white or brown rice or vegetables on the side.
8 Eggs
5 Green onions chopped
1 stalk of fresh bamboo, chopped
3 cups or more Bean Sprouts
Gravy/Sauce
3 Tbsp Butter
4 + Tbsp Flour
1/3 cup Granulated Sugar (do not use brown sugar)
1-2 Cups Water
1/4+ cup Soy Sauce
Mix first 4 ingredients and mix well.
Put Griddle (Electric Skillet) on stove add a tsp of Butter, melt the butter until foamy.
Use a scoop to pour onto griddle depending on how big the griddle is. I can usually make 3. They will cook like an omelet so watch them so they don't burn. If you need to add more butter throughout the cooking, please do.
In the meantime make the gravy or make it ahead of cooking the Egg
Gravy: Place butter in a 2 quart pan and melt on medium high heat, just to bubbly. Add flour and stir quickly. You might need to add more flour as the flour need to soak up all the butter as in a roux. Once this is thickened and you don't see any sign of melted butter, get a fork and keep stirring as you add the water, 1 cup at a time You want to make sure the water has totally incorporated into the flour/butter mixture before adding anymore. You will then add the sugar and keep stirring. This will start to bubble, you will see this thickening. If you need to add more water do so at this point. It should be the consistency of a brown gravy. If you need to add more water do a 1/2 of a cup as you will also need to start adding the soy sauce and this is a liquid as well. Remember as it keeps cooking on the burner it will continue to thicken. You can add more sugar if you are so inclined to do so.
Just try one thing you have seen on a cooking show or after you have ate something at a restaurant.
Recreate it by the smell, taste and look. You might surprise yourself with what you can re-create just from enjoying it.
If you have eggs and some veggie you can make egg foo yong any time. You can serve with white or brown rice or vegetables on the side.
8 Eggs
5 Green onions chopped
1 stalk of fresh bamboo, chopped
3 cups or more Bean Sprouts
Gravy/Sauce
3 Tbsp Butter
4 + Tbsp Flour
1/3 cup Granulated Sugar (do not use brown sugar)
1-2 Cups Water
1/4+ cup Soy Sauce
Mix first 4 ingredients and mix well.
Put Griddle (Electric Skillet) on stove add a tsp of Butter, melt the butter until foamy.
Use a scoop to pour onto griddle depending on how big the griddle is. I can usually make 3. They will cook like an omelet so watch them so they don't burn. If you need to add more butter throughout the cooking, please do.
In the meantime make the gravy or make it ahead of cooking the Egg
Gravy: Place butter in a 2 quart pan and melt on medium high heat, just to bubbly. Add flour and stir quickly. You might need to add more flour as the flour need to soak up all the butter as in a roux. Once this is thickened and you don't see any sign of melted butter, get a fork and keep stirring as you add the water, 1 cup at a time You want to make sure the water has totally incorporated into the flour/butter mixture before adding anymore. You will then add the sugar and keep stirring. This will start to bubble, you will see this thickening. If you need to add more water do so at this point. It should be the consistency of a brown gravy. If you need to add more water do a 1/2 of a cup as you will also need to start adding the soy sauce and this is a liquid as well. Remember as it keeps cooking on the burner it will continue to thicken. You can add more sugar if you are so inclined to do so.
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