My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, February 13, 2010

Eggs Foo Young

I know it's Valentine Day, but it is also the Chinese New Year - The Year of the Tiger. To be honest I really don't care about the Chinese New Year, but I didn't want to slight anyones holiday. I do however love Eggs Foo Yung. This is a great easy recipe from one of my favorite cookbooks, The California Cookbook.

Eggs Foo Yung
8 pancakes or 4 servings

3 eggs
1 cup fresh bean sprouts
1/4 cup minced pork, chicken, or shrimp (optional)
1 tablespoon soy sauce
2 tablespoons minced green onion
3-4 tablespoons peanut or salad oil

1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce

Beat eggs in a bowl until slightly thick. Add the rest of the ingredients, except the oil and blend. Do not prepare this ahead, as it will get watery. This is a last minute affair.

Heat the oil in a frying pan. When oil is hot, take a large spoon and pour about 1/4 cup of the batter into the oil. Repeat the procedure until you have as many pancakes as your pan will hold without overcrowding. Cook a few minutes on one side and then turn. Each side should be light brown. You may need an extra turn to get the perfect doneness.

To make the sauce, place the broth in a saucepan and whisk in the cornstarch and soy sauce. Heat slowly while whisking until the sauce is slightly thickened. Dribble this over the egg foo yung.

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