EASY EGG FOO YUNG
This recipe uses a can of Chop Suey vegetables and a can of mixed Chinese vegetables instead of individual cans of bean sprouts, water chestnuts, celery, and bamboo shoots. No more partial cans of these leftover when you use this recipe. Very convenient.
Provided by Starman5
Categories Vegetable
Time 58m
Yield 4 6-inch diameter patties, 8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
- Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
- Add all of the Chop Suey vegetables to the bowl and mix.
- Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.
- Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
- Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
- Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
- Serve plain or with with Easy Egg Foo Yung Sauce.
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donna grimm
[email protected]I love this recipe! It's so versatile. I've made it with chicken, shrimp, and tofu.
Brandi Smith
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a crowd-pleaser.
Astikhar Khan
[email protected]I'm not a fan of the cabbage in this recipe. I think I'll try it with broccoli next time.
Sohail Shah
[email protected]This recipe is a great way to use up leftover rice.
Golam Azam
[email protected]The sauce for this dish is amazing! I could eat it on everything.
Costella Cunningham
[email protected]This dish is a bit time-consuming to make, but it's worth it.
mnhr tehc
[email protected]I've made this recipe several times and it's always a hit with my family.
Kabita Bishwakarma
[email protected]This recipe is a great way to get kids to eat their vegetables.
Muhrram Ali
[email protected]I'm not sure what I did wrong, but my Egg Foo Yung turned out really oily.
Opu Chakraborty
[email protected]This is a great recipe for a quick and easy weeknight meal.
Ernestina Ampomah
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Mohamed Samy
[email protected]This recipe was easy to follow and the Egg Foo Yung turned out delicious! I served it with rice and vegetables.
Ayla Banks
[email protected]I'm not a huge fan of Egg Foo Yung, but this recipe was pretty good. The sauce was flavorful and the eggs were cooked well.
Karee Sabawoon
[email protected]This dish was a great way to use up leftover vegetables. I added some broccoli and carrots to the mix and it turned out great.
Ahmed Shady
[email protected]I followed the recipe exactly and my Egg Foo Yung turned out perfect! It was crispy on the outside and fluffy on the inside. The sauce was also delicious.
Tabatha Pacela
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
Sumon Dhunat
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little bit of ginger and green onions to the sauce.
Rana Abdul wahab
[email protected]This was my first time making Egg Foo Yung and it turned out great! The instructions were easy to follow and the dish was delicious. I'll definitely be making this again.
Jazz
[email protected]I've tried many Egg Foo Yung recipes, but this one is by far the best. The vegetables were crisp and the eggs were fluffy. I highly recommend this recipe!
Rodney Tjadile
[email protected]This Egg Foo Yung recipe was a hit with my family! The sauce was delicious and the eggs were cooked perfectly. I will definitely be making this again.