Recipe of the Week: Egg Foo "Yummy", by L.H.

Recipe of the Week: Egg Foo "Yummy", by L.H.



　

Our then-5-year-old son renamed this dish over 25 years ago, and the name stuck. We cannot call it anything else anymore. It’s a simple recipe, perfect for a "meatless Monday", easy to throw together, and easy to have the ingredients on hand. I serve it with some fresh or canned fruit and call it supper.


Ingredients:
Note: These sauce ingredients are 1/2 of what was called for in the original recipe I copied. We find the sauce to be just barely enough, but I only have to buy one can of the [expensive, these days] prepared soup, which makes it much more thrifty. Your family may require the doubling of the sauce amounts for enjoyment.)


Sauce:
　
1/2 of 1 (10.75 oz.) can golden mushroom soup (just eyeball it)
1 tsp. bottled teriyaki sauce
1/4 c. water
1 tsp. sugar
1/2 tsp. cider vinegar

Egg Patties:
　
8 eggs
1/2 of 1 (10.75 oz.) can golden mushroom soup
1 c. diced celery (about 5 large ribs)
1/2 c. diced green onions (about 1 bunch)
1 c. bean sprouts, coarsely cut (if fresh are not available, use 1 14.5 oz. can, rinsed and drained)
1/4 tsp. ground ginger
2 tsp. teriyaki sauce
dash of garlic powder, and
sprinkle of salt and pepper

Directions:
Place all sauce ingredients into small saucepan, whisk together, heat for a couple of minutes over medium heat; reduce heat to lowest and ignore.
In mixing bowl whisk eggs, then stir in the rest of ingredients.
Heat 1/8″ or so oil in large skillet to quite hot over medium-high heat, then pour a scant 1/4 c. egg mixture per patty into skillet. (Three patties per skillet-full is about right.) You will probably have a mound of veggies in the center of each patty, but use your spatula to pull them around to the edges of it so it is uniform.
Fry 3-4 minutes until patties are firm and very brown at the edges, then flip and cook other side 2-3 minutes. (If patties try to fall apart when you want to flip them, they’re not done enough. Cook a little longer. You are looking for very brown and firm.)
Remove to plate and place in a low (225 degrees) oven to stay warm.
Repeat process until all egg mixture is fried, adding more oil if needed. Whisk sauce again before placing in serving bowl.
Pour sauce over patties for serving.
Will make about 10 egg foo yung patties.

From the Survival Blog