Crab Egg Foo Young Recipe
This pan-fried crab egg foo young is lighter than the classic Chinese takeout recipe and can be ready in 30 minutes or less.
Keywords
- crab egg foo young
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Cooking tools:
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Spatula
- Spoon
- Stove
- Plate
Ingredients
- 4 teaspoons cornstarch
- 2 teaspoons sugar
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon white vinegar
- EGG FOO YONG:
- 2 tablespoons all-purpose flour
- 4 large eggs
- 1 can (14 ounces) bean sprouts, drained
- 2 cans (6 ounces each) lump crabmeat, drained
- 1/3 cup thinly sliced green onions
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 3 tablespoons canola oil
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