Egg Foo Young recipe posting I had these at a potluck and I make them too.

[Guest guest]

I always thought egg foo young was impossible to make at home until I tried this

recipe from a coworker who broght them in one day.

 

Egg Foo Young

 

5 eggs

1 cup bean sprouts

4 scallions chopped

1 cup mushrooms sliced

2 celery ribs finely diced

1/4 cup lite soy sauce or tamari sauce

1 teaspoon Asian sesame oil

1/4 cup vegetable oil

dash red pepper flakes

4 tablespoons of rice wine vinegar

1 tablespoon teriyaki sauce

 

In large bowl beat eggs lightly. Stir in bean sprouts, scallions, mushrooms,

celery, 1 tablespoon soy sauce, teriyaki sauce, sesame oil and red pepper

flakes. Blend well.

In large frying pan heat vegetable oil over medium heat. When hot take a

measuring cup and pour scant cupfuls into pan to make patties 4 inch in

diameter. Cook patties two at a time, flipping carefully with two spatulas,

until golden brown, about 4 to 5 mins. Transfer to a serving platter.

In a small bow mix remaining 3 tablespoons of soy sauce with rice wine vinegar.

Sprinkle over egg foo young just before serving.

 

 

 

 

Music Unlimited - Access over 1 million songs. Try it free.

 

 

[Guest guest]

oh wow!!

thanks lee, hubby love this too and weeeeeeeee!

I canmake it uh huh uh huh, sing it with me y'all, uh huh uh huh egg foo uh

huh uh huh.

ech hem

-

Lee

Friday, October 14, 2005 1:46 PM

Egg Foo Young recipe posting I had these at a

potluck and I make them too.

 

 

I always thought egg foo young was impossible to make at home until I tried

this recipe from a coworker who broght them in one day.

 

Egg Foo Young

 

5 eggs

1 cup bean sprouts

4 scallions chopped

1 cup mushrooms sliced

2 celery ribs finely diced

1/4 cup lite soy sauce or tamari sauce

1 teaspoon Asian sesame oil

1/4 cup vegetable oil

dash red pepper flakes

4 tablespoons of rice wine vinegar

1 tablespoon teriyaki sauce

 

In large bowl beat eggs lightly. Stir in bean sprouts, scallions, mushrooms,

celery, 1 tablespoon soy sauce, teriyaki sauce, sesame oil and red pepper

flakes. Blend well.

In large frying pan heat vegetable oil over medium heat. When hot take a

measuring cup and pour scant cupfuls into pan to make patties 4 inch in

diameter. Cook patties two at a time, flipping carefully with two spatulas,

until golden brown, about 4 to 5 mins. Transfer to a serving platter.

In a small bow mix remaining 3 tablespoons of soy sauce with rice wine

vinegar. Sprinkle over egg foo young just before serving.

 

 

 

Music Unlimited - Access over 1 million songs. Try it free.

 

[Guest guest]

I'm still singing Dandelion by the Stones since you guys brought dandelions up,

and I even brought my CD to work and it's playing now.........LOL

I agree the Egg Foo Young looks mighty good to me also. I love Chinese food, I

have to get more of my Asian recipes in here. Chanda is the Thai chef but I

make a lot of Chinese, Japanese and sea veggie dishes..Donna

 

PuterWitch <puterwitch wrote:

oh wow!!

thanks lee, hubby love this too and weeeeeeeee!

I canmake it uh huh uh huh, sing it with me y'all, uh huh uh huh egg foo uh

huh uh huh.

ech hem

-

Lee

Friday, October 14, 2005 1:46 PM

Egg Foo Young recipe posting I had these at a

potluck and I make them too.

 

 

I always thought egg foo young was impossible to make at home until I tried

this recipe from a coworker who broght them in one day.

 

Egg Foo Young

 

5 eggs

1 cup bean sprouts

4 scallions chopped

1 cup mushrooms sliced

2 celery ribs finely diced

1/4 cup lite soy sauce or tamari sauce

1 teaspoon Asian sesame oil

1/4 cup vegetable oil

dash red pepper flakes

4 tablespoons of rice wine vinegar

1 tablespoon teriyaki sauce

 

In large bowl beat eggs lightly. Stir in bean sprouts, scallions, mushrooms,

celery, 1 tablespoon soy sauce, teriyaki sauce, sesame oil and red pepper

flakes. Blend well.

In large frying pan heat vegetable oil over medium heat. When hot take a

measuring cup and pour scant cupfuls into pan to make patties 4 inch in

diameter. Cook patties two at a time, flipping carefully with two spatulas,

until golden brown, about 4 to 5 mins. Transfer to a serving platter.

In a small bow mix remaining 3 tablespoons of soy sauce with rice wine

vinegar. Sprinkle over egg foo young just before serving.

 

 

 

Music Unlimited - Access over 1 million songs. Try it free.

 

[Guest guest]

Thai? Did someone say Thai? Anyone got a good veggie pad thai recipe??? Eggs

are okay by me.

-Craige

 

On 10/14/05, purplepassion <thelilacflower wrote:

>

> I'm still singing Dandelion by the Stones since you guys brought

> dandelions up, and I even brought my CD to work and it's playing

> now.........LOL

> I agree the Egg Foo Young looks mighty good to me also. I love Chinese

> food, I have to get more of my Asian recipes in here. Chanda is the Thai

> chef but I make a lot of Chinese, Japanese and sea veggie dishes..Donna

>

> PuterWitch <puterwitch wrote:

> oh wow!!

> thanks lee, hubby love this too and weeeeeeeee!

> I canmake it uh huh uh huh, sing it with me y'all, uh huh uh huh egg foo

> uh huh uh huh.

> ech hem

> -

> Lee

>

> Friday, October 14, 2005 1:46 PM

> Egg Foo Young recipe posting I had these at a

> potluck and I make them too.

>

>

> I always thought egg foo young was impossible to make at home until I

> tried this recipe from a coworker who broght them in one day.

>

> Egg Foo Young

>

> 5 eggs

> 1 cup bean sprouts

> 4 scallions chopped

> 1 cup mushrooms sliced

> 2 celery ribs finely diced

> 1/4 cup lite soy sauce or tamari sauce

> 1 teaspoon Asian sesame oil

> 1/4 cup vegetable oil

> dash red pepper flakes

> 4 tablespoons of rice wine vinegar

> 1 tablespoon teriyaki sauce

>

> In large bowl beat eggs lightly. Stir in bean sprouts, scallions,

> mushrooms, celery, 1 tablespoon soy sauce, teriyaki sauce, sesame oil and

> red pepper flakes. Blend well.

> In large frying pan heat vegetable oil over medium heat. When hot take a

> measuring cup and pour scant cupfuls into pan to make patties 4 inch in

> diameter. Cook patties two at a time, flipping carefully with two spatulas,

> until golden brown, about 4 to 5 mins. Transfer to a serving platter.

> In a small bow mix remaining 3 tablespoons of soy sauce with rice wine

> vinegar. Sprinkle over egg foo young just before serving.

>

>

>

>

> Music Unlimited - Access over 1 million songs. Try it free.

>

>

[Guest guest]

I am making the Thai fried rice with broccoli and curry sauce for dinner

tonight, that is if my daughter's game is called off due to this rain.

why is an 8 year old's soccer game rain or shine? is this for a scholarship? if

it were it may be worth risking her getting sick or slipping in the mud, but

come on!

ok rant over, hopefully I will be making the Thai, if not it's RTF (tee hee new

acronym I learned)

 

hugs,

Chanda

-

purplepassion

Friday, October 14, 2005 2:41 PM

Re: Egg Foo Young recipe posting I had these at a

potluck and I make them too.

 

 

I'm still singing Dandelion by the Stones since you guys brought dandelions

up, and I even brought my CD to work and it's playing now.........LOL

I agree the Egg Foo Young looks mighty good to me also. I love Chinese food,

I have to get more of my Asian recipes in here. Chanda is the Thai chef but I

make a lot of Chinese, Japanese and sea veggie dishes..Donna

 

PuterWitch <puterwitch wrote:

oh wow!!

thanks lee, hubby love this too and weeeeeeeee!

I canmake it uh huh uh huh, sing it with me y'all, uh huh uh huh egg foo uh

huh uh huh.

ech hem

-

Lee

Friday, October 14, 2005 1:46 PM

Egg Foo Young recipe posting I had these at a

potluck and I make them too.

 

 

I always thought egg foo young was impossible to make at home until I tried

this recipe from a coworker who broght them in one day.

 

Egg Foo Young

 

5 eggs

1 cup bean sprouts

4 scallions chopped

1 cup mushrooms sliced

2 celery ribs finely diced

1/4 cup lite soy sauce or tamari sauce

1 teaspoon Asian sesame oil

1/4 cup vegetable oil

dash red pepper flakes

4 tablespoons of rice wine vinegar

1 tablespoon teriyaki sauce

 

In large bowl beat eggs lightly. Stir in bean sprouts, scallions,

mushrooms, celery, 1 tablespoon soy sauce, teriyaki sauce, sesame oil and red

pepper flakes. Blend well.

In large frying pan heat vegetable oil over medium heat. When hot take a

measuring cup and pour scant cupfuls into pan to make patties 4 inch in

diameter. Cook patties two at a time, flipping carefully with two spatulas,

until golden brown, about 4 to 5 mins. Transfer to a serving platter.

In a small bow mix remaining 3 tablespoons of soy sauce with rice wine

vinegar. Sprinkle over egg foo young just before serving.

 

 

 

Music Unlimited - Access over 1 million songs. Try it free.

 

[Guest guest]

here ya go Craige,

 

Pad Thai

 

8 ounces rice vermicelli or cellophane noodles, depends if you want thin or

thicker

2 1/2 cups fresh bean sprouts

3 tablespoons of peanut butter

2 stalks lemongrass or 1 tablespoon grated lemon peel

7 whole fresh cilantro sprigs

4 large garlic cloves

1/4 teaspoon Thai curry paste maesri brand in the can not the tub, the can is

vegetarian and the tub is not. 2 can's for $1.99 click this link to order it if

you can't get it locally http://importfood.com/cpma0408.html you can freeze

what you don't use, a can lasts me over a month

1 medium carrot, peeled, cut into 1-inch pieces

2 eggs

1/8 cup peanut oil and 1/8 cup sesame oil mixed

1 large zucchini, diced

4 large green onions, thinly sliced, tops included

1/2 teaspoon salt

2-3 tablespoon sugar

3 tablespoon fresh lemon juice

2 tablespoon catsup

1 tablespoon soy sauce

2 tablespoon Thai veggie fish sauce if you can't get it check our files section

there is a great recipe in there for Thai fish sauce posted my Esther, I will

copy and paste it after this recipe

2 limes

 

Soak rice sticks (breaking up noodles into shorter pieces) in hot water to cover

until soft, about 30 minutes for thick, 15 for thin. Drain thoroughly. Trim

root end and outer leaves of lemongrass stalks, leaving about 2 1/2 inches of

small white core.

In food processor, mince cilantro sprigs, lemongrass, and garlic. Add carrot

pieces and process until carrots are pea size, using on/off turns. Transfer

carrot mixture to bowl. Beat eggs lightly.

Heat oil in wok or heavy large skillet over high heat. Add carrot mixture.

Stir-fry about 5 minutes, or to the crunchiness that you like the carrots to

be. Add diced zucchini, half of green onions, and salt. stir fry for about 1-2

minutes. Add sugar,peanut butter, lemon juice, catsup, soy sauce, and fish sauce

and stir and toss to blend. Add beaten eggs and let set partially, about 30

seconds. Scramble eggs lightly. Add noodles and bean sprouts and stir-fry until

eggs are cooked and the mixture is well mixed and heated through. Mix in

remaining green onions. Adjust seasonings. Transfer pad Thai to warm platter.

Garnish with fresh cilantro and lime wedges, and serve.

 

 

Vegetarian " Fish " Sauce

 

1 1/2 cup shredded dried seaweed

4 cups water

3 very large cloves garlic, smashed but not peeled

1 1/2 tbsp. black peppercorns

1/2 cup dark Chinese soy sauce

Extra boiling water as needed

 

Place the seaweed in a pot and add 4 cups of water.

Bring to a boil, then turn down the heat to keep it

bubbling along.

Cook for 20 mintes.

 

Add the rest of the ingredients and enough water to

make about 6 cups total in the pot. Bring back to a

boil, then boil fairly high for at least 1/2 hour. At

that point, begin to taste (just a little,

though--it's strong). When the stock is reduced by

about half, it will be almost too salty, that will

mean it is ready.

 

Strain through fine mesh or a coffee filter, then

allow to cool.

 

-

Craige Moore

Friday, October 14, 2005 2:49 PM

Re: Egg Foo Young recipe posting I had these at a

potluck and I make them too.

 

 

Thai? Did someone say Thai? Anyone got a good veggie pad thai recipe??? Eggs

are okay by me.

-Craige

 

On 10/14/05, purplepassion <thelilacflower wrote:

>

> I'm still singing Dandelion by the Stones since you guys brought

> dandelions up, and I even brought my CD to work and it's playing

> now.........LOL

> I agree the Egg Foo Young looks mighty good to me also. I love Chinese

> food, I have to get more of my Asian recipes in here. Chanda is the Thai

> chef but I make a lot of Chinese, Japanese and sea veggie dishes..Donna

>

> PuterWitch <puterwitch wrote:

> oh wow!!

> thanks lee, hubby love this too and weeeeeeeee!

> I canmake it uh huh uh huh, sing it with me y'all, uh huh uh huh egg foo

> uh huh uh huh.

> ech hem

> -

> Lee

>

> Friday, October 14, 2005 1:46 PM

> Egg Foo Young recipe posting I had these at a

> potluck and I make them too.

>

>

> I always thought egg foo young was impossible to make at home until I

> tried this recipe from a coworker who broght them in one day.

>

> Egg Foo Young

>

> 5 eggs

> 1 cup bean sprouts

> 4 scallions chopped

> 1 cup mushrooms sliced

> 2 celery ribs finely diced

> 1/4 cup lite soy sauce or tamari sauce

> 1 teaspoon Asian sesame oil

> 1/4 cup vegetable oil

> dash red pepper flakes

> 4 tablespoons of rice wine vinegar

> 1 tablespoon teriyaki sauce

>

> In large bowl beat eggs lightly. Stir in bean sprouts, scallions,

> mushrooms, celery, 1 tablespoon soy sauce, teriyaki sauce, sesame oil and

> red pepper flakes. Blend well.

> In large frying pan heat vegetable oil over medium heat. When hot take a

> measuring cup and pour scant cupfuls into pan to make patties 4 inch in

> diameter. Cook patties two at a time, flipping carefully with two spatulas,

> until golden brown, about 4 to 5 mins. Transfer to a serving platter.

> In a small bow mix remaining 3 tablespoons of soy sauce with rice wine

> vinegar. Sprinkle over egg foo young just before serving.

>

>

>

>

> Music Unlimited - Access over 1 million songs. Try it free.

>

>

[Guest guest]

Awesome, thanks! Can't wait to try it out!

thanks,

Craige

 

On 10/14/05, PuterWitch <puterwitch wrote:

>

> here ya go Craige,

>

> Pad Thai

>

>