Ingredients for Egg Foo Yong With Hot Soy Sauce
- Safflower Oil
- 6 large eggs
- Cooked Chicken
- 1/4 cup chopped onion
- Celery
- Bean Sprouts
- Tamari
- Cornstarch
- Sugar
- Vinegar
- Salt
- Cold Water
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How to Make Egg Foo Yong With Hot Soy Sauce
- Whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes in a small saucepan.
- Bring the sauce to a simmer over medium heat, stirring constantly until thickened (about 5-7 minutes).
- Reduce heat to low and keep warm.
- In a large bowl, whisk together 6 large eggs, 1/2 cup diced cooked chicken or pork (optional), 1/4 cup chopped onion, and 1/2 cup chopped vegetables (e.g., bell peppers, mushrooms, carrots).
- Heat 2 tablespoons of oil in a large skillet over medium-low heat.
- Pour 1/4 cup of the egg mixture into the skillet for each Egg Foo Yong. Adjust heat as needed to prevent burning.
- Cook until the bottom is lightly browned and set (about 2-3 minutes).
- Gently flip and cook the other side until lightly browned (about 1-2 minutes).
- Serve immediately, generously drizzled with the hot soy sauce. Consider doubling the sauce recipe for extra deliciousness!
Nutrition Information (Approximate per serving)
Sodium
314 g
Sugar
28g
Fat
17g
Carbs
5g
