Welcome To
Open Heart Women's Ministry

 

 


EGG FOO YUNG


 

8 ounces fully cooked smoked ham1/4 teaspoon sugar
Steak cut 1/2 inch thick1 cup chicken broth
1 can (8 ounces) whole water chestnuts1 teaspoon soy sauce drained
6 Tablespoons olive oil, divided1 Tablespoon cornstarch
1 rib celery, sliced1/4 teaspoon ground ginger
4 large eggs

    

    Cut ham into 1/4 inch strips; cut strips crosswise into 1/4 inch pieces. Coarsely chop water chestnuts. Set aside.

    Combine cornstarch, ginger and sugar in small bowl. Stir broth and soy sauce into cornstarch mixture until smooth. Set aside.

    Heat wok over medium high heat 1 minute or until hot.

    Drizzle 1 tablespoon oil into wok and heat 30 seconds.

    Ladle about 1/4 cup egg mixture into wok and fry until underside is set band lightly browned. Turn over and fry other side just until set. Move to one side of wok. Repeat with remaining egg mixture, adding more oil as needed.

    Transfer egg foo yung to serving plate and keep warm. Stir broth mixture until smooth and pour into wok. Cook and stir until sauce boils and thickens. Spoon sauce over egg foo yung.

 

 

SERVES 4