Recipe by wildeyeris
I love to order Egg Foo Yong when I go out for Chinese food. This is an easy recipe, that is quite tasty! Feel free to add about 1/4 C of meat like chicken, pork or shrimp. However, I prefer the vegetable version.
Top Review by RyeGirl
I didn't think this deserved poor reviews. My girls and I really enjoyed this. Egg foo yong usually has a hard time holding together, it's all part of making it. Adding thickening agents such as flour or cornstarch would completely ruin the recipe. Egg foo yong is not known for its "zippy" taste, and we thought this was good for egg foo yong. Also, I didn't use hardly any oil, just a few teaspoons so they wouldn't stick. Something else I found helpful was to put a lid on them while they cooked before I flipped them the first time, this made them easer to flip because they were firmer.
- 2 eggs, beaten
- 3 teaspoons soy sauce
- 2 (14 ounce) cans chop suey vegetables (rinsed and drained well)
- 2 green onions, chopped
- 4 teaspoons soy sauce
- 3⁄4 cup water
- 2 teaspoons cornstarch
Directions See How It's Made
- Mix the eggs, soy sauce, vegetables, and green onions together.
- Set aside.
- Mix the sauce ingredients in a saucepan over medium high and stir continuously with a whisk until until clear and thickened.
- Keep the sauce warm and set aside.
- Heat oil in a skillet.
- Scoop out about 1/2 cup of mixture and place in oil to form a patty.
- Cook over medium heat a few minutes on each side till firm.
- The first side usually takes about 2 minutes, then second about a minute.
- Pour the warm sauce over the finished patties and serve!