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Egg Foo Yung
Servings: 4
Ingredients:
1 cup water
1 tablespoon soy sauce
bouillon granules
dash ginger
1/2 medium green pepper, chopped
6 eggs, well beaten
1/2 teaspoon salt
1 tablespoon cornstarch
2 teaspoons instant chicken
1 teaspoon sugar
3 green onions chopped
1 tablespoon butter or margarine
1 can (16 oz.) bean sprouts, drained
Method:
1. Combine water, cornstarch, soy sauce, instant chicken, bouillon granules, sugar and ginger in 1 qt. measure. Microwave at High 3 1/2 to 5 minutes, or until thickened, stirring twice.
2. Let stand while preparing eggs.
3. Place onion, green pepepr and butter in 2 qt. casserole. Microwave at High 3 1/2 to 5 minutes, ro until green pepepr is tender-crisp, stirring after half the time.
4. Add beaten eggs, bean sprouts and salt to green pepper and onion. Microwave 3 minutes. Stir to break up; push cooked portions to center. Reduce power to 50% (Medium). Microwave 7 to 11 minutes, or untilset, rotating dish 1/4 turn twice during cooking.
5. Pour sauce over eggs before serving. |