Best 3 Mas Egg Foo Yong Recipes
**Mas Egg Foo Yong**
Mas Egg Foo Yong is a delectable Chinese dish that combines the savory flavors of egg, vegetables, and meat. Crispy yet fluffy on the outside and tender on the inside, these egg patties are a culinary delight. Originating from the Cantonese cuisine, this dish has become a popular appetizer or main course in many Asian restaurants and homes. This article provides three variations of Mas Egg Foo Yong: a classic recipe with shrimp, a vegetarian version featuring tofu, and a unique take using chicken as the primary protein. Each recipe offers a slightly different flavor profile and texture, ensuring there’s something to satisfy every palate. Whether you’re a seasoned cook or just starting out, these recipes will guide you through the process of creating this delicious dish. Gather your ingredients, prepare your cooking utensils, and embark on a culinary journey to savor the irresistible flavors of Mas Egg Foo Yong.
EGG FOO YOUNG
Provided by Geoffrey Zakarian
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
- Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
- Preheat the oven to 200 degrees F.
- Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
- Garnish with the sesame seeds and sliced scallions and serve with the sauce.
MA'S EGG FOO YONG
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.
Provided by KJK 5
Categories Cheese
Time 40m
Yield 6 Patties, 4 serving(s)
Number Of Ingredients 17
Steps:
- EGG FOO YONG:.
- Beat eggs, stir in salt, pepper & sherry.
- 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.
- Remove from heat and cool.
- When cool stir into egg mixture.
- 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.
- SAUCE:.
- 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.
Nutrition Facts : Calories 129.5, Fat 7.8, SaturatedFat 1.5, Cholesterol 93, Sodium 1297.9, Carbohydrate 6.4, Fiber 0.5, Sugar 1.3, Protein 5.2
EGG FOO YOUNG
This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
Provided by sal
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
- Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g
Tips:
- Mise en place: Before starting to cook, make sure all of your ingredients and utensils are prepped and ready to go. This will help you stay organized and avoid scrambling during the cooking process.
- Use a well-seasoned wok: A well-seasoned wok will help prevent the eggs from sticking and will also help to create a nice, even sear.
- Use high heat: Mas egg foo yung is traditionally cooked over high heat. This helps to quickly cook the eggs and create a crispy exterior.
- Do not overcrowd the wok: If you overcrowd the wok, the eggs will not cook evenly and will be more likely to stick. Cook the eggs in batches if necessary.
- Be gentle when flipping the eggs: Use a spatula to gently flip the eggs so that they do not break apart.
- Do not overcook the eggs: Overcooked eggs will be tough and rubbery. Cook the eggs until they are just set, but still slightly runny in the center.
- Serve immediately: Mas egg foo yung is best served immediately, while it is still hot and crispy.
Conclusion:
Mas egg foo yung is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of practice, you can easily make this dish at home. So next time you are looking for a quick and easy meal, give mas egg foo yung a try. You won't be disappointed!
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