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EGG FOO YONG 1 (16 oz.) can mixed Oriental vegetables, drained 1 (5 oz.) can boned chicken or turkey or 3/4 c. cooked chicken or turkey, cut up 1/4 c. to 1/2 c. minced onion 1/2 tsp. seasoned salt 4 eggs 4 tsp. butter or margarine In mixing bowl, combine Oriental vegetables, chicken or turkey, onion and seasoned salt. Mix thoroughly. Add eggs and stir just until combined. Preheat wok at 325 degrees until signal light on control goes off, about 2 minutes. Melt 1 teaspoon of butter. Add 1/2 cup of egg mixture or just enough to cover center flat base of wok. Cook for 3 minutes or until browned and egg is set. Turn like a pancake with a smooth-edged spatula and cook second side for 2 minutes. Turn only once. Either push up the side to keep warm or place on platter. Repeat cooking with remaining patties. Serve immediately with Sherry-Broth Sauce or bottled sweet-sour or mustard sauce. Makes 4 servings. May cut into pie-shape wedges and serve as appetizers. (See sauces for Sherry-Broth Sauce.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |