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Hawaiian Style Egg Foo Yong

ID: 108   Eggs Other Category(s): Sauce  
  Yield/Servings: 4 servings  
5 large eggs
2 tbs. cream
1/2 tsp. slat
1 cup diced cooked ham
1 cup bean sprouts
1/2 cup water chestnuts, diced
2 green onion, finely chopped
2 tbs. peanut oil
Pineapple Ginger Sauce:

20 oz. can pineapple tidbits
3 tbs. butter
3 tbs. dark brown sugar
2 tbs. lemon juice
1/4 tsp. powdered ginger
1 tsp. soy sauce
1/8 tsp. salt
1 tbs. cornstarch

Prepare pineapple ginger sauce and keep warm. Beat eggs with cream and salt. Stir in ham, bean sprouts, water chestnuts and onions. heat oil in skillet. Spoon in egg mixture, making 4 portions. Brown on both sides over moderate heat. Remove to serving plates. Top with sauce.

Pineapple Ginger Sauce:

Drain can of pineapple tidbits, reserving juice. Combine butter and brown sugar, lemon juice, ginger, soy sauce, salt and pineapple in saucepan. Heat slowly 20 minutes. Mix cornstarch into pineapple juice. Stir into sauce. Simmer 5 minutes, stirring constantly.

Culture: Hawaiian
Recipe Source: Rouseurs
Submitted by:
Creative Cooking

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