Eggs Foo Yung

Do you want a tasty new kosher dish to savor? Check out this delightful egg foo yung recipe!

There’s a variety of kosher dishes out there in the culinary cultures of the world. Whilst non kosher ingredients might make up a good chunk of Asian cuisine, there’s still a lot of individual recipes that are wholly kosher in preparation and content. Take Egg Foo Yung, for example. While some egg foo yung recipes have shrimp or such, a lot of its variations can be served on a Glatt Kosher tour. Are you looking to broaden your culinary expertise? Try this out!

INGREDIENTS

SAUCE

  • 9 fl oz vegetable stock, at room temperature
  • 1 tbsp corn flour
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp sugar

 

  • 2 tbsps. vegetable oil or peanut oil
  • 4 oz finely chopped green beans
  • 1 large carrot, finely grated
  • 4 oz chopped water chestnuts, fresh or canned
  • 2 large green (spring) onions, chopped
  • 2 oz bean sprouts
  • 5 oz cooked salmon
  • 6 eggs
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Vegetable or peanut oil for sautéing

 

INSTRUCTIONS:

  • To make the sauce, stir the VEGETABLE stock and corn flour together in a small saucepan. Add the soy sauce, vinegar and sugar and cook, stirring frequently, until the sauce boils and thickens; set aside
  • Heat the oil in a large skillet over high heat. Add the green beans and carrot and cook for about 2 mins, tossing and stirring. Remove from the heat and add the water chestnuts, green onion, bean sprouts and salmon. Stir and toss to combine.
  • In a large bowl, beat together the eggs, salt and pepper. Stir in the vegetable mixture.
  • Film the bottom of a large skillet with about 1/8 in of oil and set over low heat, so that the sauce will be warm for serving. When the oil is quite hot, gently drop the egg mixture into the pan in ¼ cup blobs – they will spread to a thickness of about ½ inch. Cook for about 2mins on each side, until well browned. 
  • Continue frying the remaining egg mixture the same way, adding more oil to the pan as needed. Keep warm on a platter in a 200F (95C) oven if necessary until you have enough to start serving, then pour the sauce over them.