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Kitchen Mailbox Countdown to Dinner Dining
Egg Foo Young a tummy melange of fresh meats, vegetables

Thursday, October 15, 1998

By Arlene Burnett

 
Ready for Round No. 2 of Chinese cooking?

This week it's Egg Foo Young. Egg Foo Young (egg foo YUHNG) is a combination of eggs and various vegetables, such as bean sprouts and scallions (there are no limitations, so use whatever veggies you like). This pancake-like dish can be made with pork, beef, chicken or shrimp.

The "batter" is poured into a skillet - the pancakes are then fried until golden brown. A sauce or gravy made of soy sauce and other seasonings finishes off this popular Chinese-American dish. If you like, you can make the pancakes a day ahead and reheat them in the microwave, then add the sauce.

Gigi Beatty of Brentwood sent Kitchen Mailbox this fabulous recipe for Mary Albert.

For a different flavor, Beatty sometimes uses a combination of olive oil and margarine when frying the Egg Foo Young.

She has also used frozen cocktail or salad shrimp in this recipe (these shrimp are very salty, so she rinses and drains them thoroughly).

Egg Foo Young

6 eggs
1/2 cup chopped whole scallions
1 cup cooked pork, shrimp, chicken, beef
1 cup bean sprouts, rinsed and well drained (we used fresh sprouts found in the produce department of the grocery store)
2 tablespoons soy sauce
1 small onion, chopped (about 1/3 cup)
1 cup mushrooms, chopped
1/8 teaspoon black pepper
1/2 cup fresh or canned chicken stock

Oil for frying (we used about 2 tablespoons peanut oil)

Beat eggs just to break yolks and mix with whites. Add all other ingredients.

Heat oil in either a wok or frying pan. When oil is hot, pour one ladle full for each "pattie." Fry patties on each side until lightly browned.

Drain on paper towel and keep hot in oven while making the sauce or until ready to serve.

Egg Foo Young Sauce

1 1/2 cups fresh or canned chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1/8 teaspoon black pepper

Combine all ingredients and heat until boiling and thick.

Pour sauce over patties and serve.

Requests

Gigi Beatty, who sent the recipe above, also had a request: "Vista International (now the Doubletree) had a wonderful Black Bottom Pie. I'd love to have the recipe."

Does anyone have diabetic-cookie recipes for Terry Yunker of Carrick? She'd like to make them for Meals-on-Wheels.

Theresa Cody of North Huntingdon would appreciate a "moist" red devil's food cake recipe.

Clarence Gilbert of Oakland would like a recipe for the "sauce" used to make hot sausage.

Does anyone have an "old" recipe for chicken soup, which uses chicken feet? This is a soup where the broth becomes jelled as it boils. Robin Oglesby of Ross would like to have this recipe.

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222. Please include a name, neighborhood and a daytime phone number. All recipes are kitchen-tested by the Post-Gazette.



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