Easy Egg Foo Yung
photo by Starman5
- Ready In:
- 58mins
- Ingredients:
- 6
- Yields:
-
4 6-inch diameter patties
- Serves:
- 8
ingredients
- 7 eggs
- 1 (14 ounce) can chop suey vegetables (I use La Choy)
- 1 (14 ounce) can fancy mixed-chinese vegetables (LaChoy)
- 1 tablespoon soy sauce
- 1 teaspoon white pepper
- oil based cooking spray
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is great! After spending $10+ for egg foo yung recently at a restaurant and previously trying to cook it myself with buying all the ingredients individually (I even made 4 inch ring molds from a coffee can), this makes total sense. Plus tonight at Walmart they had the LaChoy veggies on sale for 50 cents for a 28 oz can. I bought 2 and may go back for more. Yay!
see 4 more reviews
RECIPE SUBMITTED BY
Retired rocket scientist