Egg Foo Yung - Simplified

A wee bit involved, but you can do it!! 

Serves 2 (4 nice sized patties)
Patties:
1/4 cup chopped green onion
1/4 cup chopped or slices water chestnut

3/4 cup bean sprouts, fresh or canned

1/4 bamboo shoots, finely sliced or chopped

2-3 nice mushrooms, sliced

6 eggs

3/4 teaspoon soy sauce

3/4 teaspoon oyster sauce

oil for frying

Sauce: 
2.25 tablespoon cornstarch
1 teaspoon beef bouillon granules, to taste -enough for water amount
3/4 tablespoon oyster sauce
1.5 cup cold water
1.5 tablespoon soy sauce
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Use a smallish frying pan to get patties the size you want. 

For sauce; combine sauce ingredients in a small saucepan. Cook and stir over medium heat until thick and bubbly. Cook 1-2 minutes more. Keep it warm while you fry up the Egg Foo Yung.

In a mixing bowl, beat together the eggs, soy sauce and oyster sauce. For the vegetables, I combine them on a dinner plate and separate into 4 little piles. When I'm ready to cook, I heat the pan with a little oil and ladle in about 1/2 cup of the egg mixture and add in one of the veggie piles. I QUICKLY stir around the veggies to evenly disperse into the eggs. I use a chopstick, use what you have.   Fry a minute or so on each side, until golden brown. Remove from pan, keep warm under foil on a plate, repeat until you've used all your egg and vegetable mixture. Stir up the bowl before each scoop, to keep the mixture evenly mixed. Add more oil to pan as you need to. Serve over rice with your warmed sauce.

Feel free to add meats as you'd like to. Leftover cooked chicken, ham and shrimp are all great additions. :D

Collect your ingredients and have them all ready before heating your pan. 

It goes quickly once you start and everything needs to be ready to toss into the hot pan. 

Eggs go into a bowl big enough to beat. 

Start your sauce first before making patties. 

Add soy sauce and oyster sauce to eggs and beat together. 

Use what veggies you can. If you can't find something, it's okay. 

Skip it or substitute something else. 

I can't always find what I'm looking for, here in France. I improvise. 

I divide the veggies into portions so I evenly share them between the 4 patties. 

My Honey likes mushrooms, I don't care for them. 

Sauce looks perfect. it cleared up and got thick. Now, just keep it warm.

Eggs are beaten. 

Pour sauce over and enjoy! 

I actually have a video! Take a look. 😋

https://www.youtube.com/watch?v=npDBVLEd9f0

 

Orange Chicken with Asian Vegetables

A favorite of many Chinese restaurant dinners. A simple one to make at home!  

2lbs. chicken cut into bite-sized pieces

1 egg, beaten

1/2 cup flour

2 Tablespoon cornstarch

oil for pan

1 teaspoon minced garlic

1 Tablespoon minced ginger

1/2 teaspoon crushed red pepper (don't worry, it's not a spicy dish)

1/4 cup chopped green onion

Optional: 1/3 cup sugar, if you like your orange chicken on the sweet side

1.5 Tablespoon soy sauce

5 Tablespoon white vinegar

1 cup orange juice

1 teaspoon orange zest

1 package frozen stir-fry vegetable mix (or your choice of vegetables)

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Combine flour and cornstarch, mix well.

Mix cut chicken into bowl with beaten egg. Take pieces out and dredge in flour mixture. Shake off excess and fry in hot oil.  Saute until nicely browned and thoroughly cooked. Using a slotted spoon, remove chicken to a plate to keep warm. Cover with foil and place in warm oven. In the same pan, saute the garlic, ginger, red pepper and green onions. Cook long enough to wilt onions, just a couple of minutes. 

Add vegetables at this time, cook only long enough to cook them tender-crisp. Don't overcook. 

Add soy sauce, vinegar, juice and zest. Also add sugar at this time, if you choose to use it. 

Cook sauce until sugar dissolves and it thickens, 5 minutes at most. 

To serve, add chicken to rice and pour vegetables with sauce over. 

Cornstarch and flour, mix well

Orange juice and other ingredients

Veggies I'm going to add. Feel free to use what you like best!

More ingredients

One egg to beat

Cut up chicken, trimming off excess fat. If you are using breast meat, no trimming necessary. 

Plunge chicken into egg to wet

Take pieces from egg and into flour and cornstarch mixture

Coat well

Place into hot oil with a space between so they don't stick together

Brown well. Keep the temperature high and keep moving them around. You don't want soggy and you don't want one 2lb. mass of chicken blob. :)

Turn and stir as they brown

Remove to paper toweling as they cook

Once they are all done, keep warm

In hot pan, cook veggies. I stir-fry my veggies before adding sauce.

Add sauce, allow to thicken.

Stir till it thickens, don't overcook. No one likes squishy vegetables.

You can toss chicken into sauce, or pour sauce over chicken on the plate.

Serve with white rice.

Hot and Sour Soup

I have been urging David to get into cooking. A boy shouldn't leave home and not be able to feed himself. This is what he chose to make, so I looked up my recipe and here it goes! 

We quadrupled this recipe for the family. This recipe makes 5 cups, roughly two big servings...

6 medium dried black mushrooms

1/4lb. boneless pork loin (we used ground pork)

1/2 teaspoon cornstarch

1/2 teaspoon soy sauce

4-6 ounces tofu, cubed

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4 cups chicken broth

3 Tablespoons white vinegar (we used a bit more, adjust to taste later)

1 Tablespoon soy sauce

1/2 cup shredded bamboo shoots

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2 Tablespoons cornstarch

2 Tablespoons cold water

1/4 teaspoon white pepper

2 eggs, slightly beaten

2 Tablespoons chopped green onions

2 teaspoons red pepper sauce

1/2 teaspoon sesame oil (see picture)

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Soak mushrooms in hot water until soft, about 30 minutes. Drains and slice thin, discarding stems and tough pieces. 

Trim fat from pork loin, and shred meat. Toss meat with 1/2 teaspoon cornstarch, 1/2 teaspoon soy sauce. Allow to sit for 15 minutes as you prepare the soup base. 

Heat broth, vinegar, 1 Tablespoon soy sauce. Once it's hot, add bamboo shoots, mushrooms, bean curd, and meat. Continue to keep hot. 

Mix together the 2 Tablespoons cornstarch and water and the white pepper. Stir into soup. Bring to boiling and slowly pour in beaten eggs, pulling the egg part with a fork as it hits the hot broth and cooks, making strings. 

Stir in onions, pepper sauce and sesame oil.  Enjoy!!

Looks who's cooking!

Getting the ingredients ready.

Cornstarch, white pepper.

Cornstarch and water with pepper.

Doesn't that look good already? It's just the broth with bamboo shoots, soy and mushrooms that I soaked and thinly sliced. I get those mushrooms in early so they can continue to soften. 

Broth is simmering. I used ground pork, not shredded pork loin, so I am breaking off pieces into the pot so they are almost like mini meatballs of the pork mixture.

They float as they cook.

Keep it stirring, David.

Sesame Oil and Hot Pepper Sauce.

Adding in ingredients. Here is the cubed tofu.

The cornstarch mixture goes in.

The cornstarch mixture gives the soup it's recognizable translucent looking broth.

Stirring in the beaten eggs.

Green onions

Last touch, the pepper sauce and oil.

Last few minutes to cook the onions and it's done! David can't wait to eat!

David, you did a GREAT job!!! It's tastes incredible!