Eggs Foo Young
by Melanie Foster
serves: 4
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Easy to make and is delicious leftover too. |
| Ingredients: |
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2 tsp |
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soy sauce or liquid aminos |
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1 tsp |
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cornstarch |
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1 tsp |
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sugar |
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1 tsp |
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vinegar |
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3/4 tsp |
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salt |
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1/2 cup |
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cold water |
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6 |
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eggs |
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1 cup |
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canned bean sprouts, drained |
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2/3 cup |
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green onions, sliced |
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1 cup |
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cooked shrimp or diced cooked pork |
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2 tbsp |
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peanut oil |
| Directions: |
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In a glass measuring cup combine aminos, cornstarch, sugar, vinegar, salt and water, set aside.
In a bowl beat eggs with a fork, mix in bean sprouts, onions and shrimp or pork. Heat a skillet over medium heat. Fry egg mixture like small pancakes turning once. Remove to a plate and repeat until mixture is used up. Add sauce mixture to the same pan and cook on medium heat until thickened and bubbly. Add egg pancakes back to pan to heat through and coat with sauce. Serve hot.
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