Submitted by:
Lee Kum Kee
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Scrambled Egg - Foo Young Style

recipe
Cooking Method: Saute Stir-fry  
Serving Size:   (person)
Preparation Time: 0   mins
Cooking Time: 0   mins

Ingredients



Directions
  1. Separate egg whites from yolks.  Beat egg whites.  Add fresh milk, Concentrated Liquid Chicken Bouillon, salt and tapioca starch.  Stir well and set aside.
  2. Heat a little vegetable oil in wok.  Add egg yolks and stir-fry.  Chop and set aside.
  3. Heat oil in wok.  Add egg whites.  Cook and drain excess oil.  Stir-fry egg whites again in wok and put on a serving plate.  Sprinkle with egg yolks, cooked scallop shreds and fragrant green onion.
  4. Mix diced ginger, Lee Kum Kee Seasoned Soy Sauce for Seafood and fragrant vinegar to form a sauce.  Serve with the dish.

Tag: Egg, Foo Young

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