Yummy Yammy Egg Foo Yung, Southern Style
Yummy Yammy Egg Foo Yung, Southern Style
This recipe for yummy yammy egg foo yung uses ham, shrimp and sweet potatoes to make a delicious dish, served with a homemade sauce. Recipe courtesy of Eggland's Best
Prep Time
15
minutes
Cook Time
35
minutes
Servings
4
Total time: 50 minutes
Ingredients
- 6 eggland's best eggs (large), slightly beaten
- 1/4 cup minced onion
- 1/3 cup spinach, julienned
- 3/4 cup fresh bean sprouts
- 1/4 cup fresh gulf shrimp, diced small
- 1/4 cup cooked ham, diced small
- 1/4 cup cooked yams or sweet potatoes, diced small
- 1 tablespoon dried parsley
- 2-3 tablespoon oil
- 1 cup chicken broth
- 2 tablespoon prepared orange marmalade
- 1 teaspoon sugar
- 2 teaspoon apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoon water
Directions
- Combine all ingredients except the oil in a large bowl and toss to combine.
- Heat 2 teaspoon of oil in small skillet or wok over medium-high heat, just before it begins to smoke, and add 1/4 of the ingredients to the pan.
- Cook until the egg mixture sets enough to enable you to flip it over and continue to cook until the second side is set and lightly browned.
- Move to a baking sheet and place in a warm oven while you repeat procedure making three more pancakes with remaining ingredients, adding more oil to pan between each cake.
- (Do not stack on top of each other, but place individually on the baking sheet.)
- In a small pan, combine broth, marmalade, sugar and vinegar; heat over medium heat.
- In a small bowl, mix water and cornstarch until completely dissolved.
- Add to sauce pan, cooking and stirring until the sauce thickens and bubbles.
- Serve hot with warmed pancakes and enjoy.