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Homemade Egg Foo Young

 Homemade Egg Foo Young
Forget the Chinese takeout! You'll have fun making this colorful, crunchy and delicious version of an Asian classic at home in just 30 minutes. —Sherri Melotik, Oak Creek, Wisconsin
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (14 ounces) chop suey vegetables, drained
  • 1/2 pound peeled and deveined cooked small shrimp, coarsely chopped
  • 4 green onions, thinly sliced
  • 4 eggs, beaten
  • 2 tablespoons canola oil
  • GREEN PEA SAUCE:
  • 2 tablespoons cornstarch
  • 1 teaspoon chicken bouillon granules
  • 2 cups water
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/2 cup frozen peas, thawed

Directions

  • In a large bowl, combine the chop suey vegetables, shrimp and green
  • onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon
  • oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in
  • batches until browned on both sides, using remaining oil as needed.
  • In a small saucepan, combine cornstarch and bouillon. Gradually stir
  • in water and soy sauce. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Stir in peas; heat through. Serve with egg foo
  • yong. Yield: 4 servings.

2 of 2

Homemade Egg Foo Young (continued)

Nutritional Facts: 3 patties with 1/2 cup sauce equals 242 calories, 13 g fat (2 g saturated fat), 298 mg cholesterol, 497 mg sodium, 10 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.