Egg foo yung looks much more complicated than it is. It doesn’t take long to cook, and the prep work can be done ahead of time if that’s more convenient. For me, the key to good egg foo yung is fresh ...

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Mix the chicken, a little salt and pepper with the water in a large mixing bowl until the water is absorbed. Mix in the soy sauce and 1 tsp. of the cornstarch. Set aside. In a medium sized sauce pan, ...

Scan the menus of Chinese restaurants in Canada, from small towns to big cities, and on many of them you’ll see egg foo yung. Some describe it as an American-Chinese hybrid. That’s because many ...

1. Thinly slice green onions, and reserve 3 tablespoons of the green tops for garnish. Stir the remaining onion into the eggs along with the bean sprouts and 3 tablespoon of soy sauce. 2. In a large ...