Judy's Egg Foo Yong

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can bean sprouts
• 1 (7 ounce) can mushrooms
• 1 (8 ounce) can sliced water chestnuts
• 4 green onions, including green parts, chopped
• 1 1/2 cups leftover cooked turkey or 1 1/2 cups ham or 1 1/2 cups cooked chicken, chopped
• 8 eggs
• peanut oil, for sauteing
• 1 cup water
• 1 chicken bouillon cube
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon cold water
• cooked rice

Recipe

• 1 drain the canned veggies really well; i remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how i do it); chop up the mushrooms into 1/4-inch pieces.
• 2 combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat you've chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and 'scramble' the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties won't hold together.
• 3 heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and 'scooping' the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl.
• 4 check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality.
• 5 repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to 'seal' the egg mixture so it doesn't run too much.
• 6 sauce:.
• 7 combine water, chicken bouillon cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (i suggest doubling this, we always consume the sauce).
• 8 serve the patties over steamed rice, with the sauce.
• 9 freezing tips:.
• 10 this stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you're ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350°f for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!