Randy's Vegetarian Cookbook



Celery Fu Yung

3 Tblsp cooking oil
3 cups thinly sliced celery
1/4 cup chopped green onions
  
2 Tblsp cornstarch
1 Tblsp soy sauce
  salt to taste
  cayenne pepper to taste
  
6  eggs
  
1 cup broth
1 Tblsp cornstarch
2 tsp soy sauce
1 Tblsp dry sherry
  
Makes 6 servings

Heat oil in a large skillet over moderate heat. Add celery and green onion. Saute about 5 minutes. Remove about half of the mixture; set aside.

In a large bowl, combine next four ingredients. Mix well. Beat in eggs. Stir in celery remaining in skillet. Heat a lightly oiled griddle or skillet over moderate heat. Spoon 2 - 3 Tbl of the celery-egg mixture onto griddle as you would for pancakes. Cook until lightly browned, turning once.

In a small saucepan, combine remaining four ingredients. Cook and stir over moderate heat until thickened. Add reserved celery mixture; heat. Serve sauce over celery fu yung.
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