1/1 Photo of 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.
My Private Note
Units: US | Metric
- 1Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
- 2Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
- 3Add all of the Chop Suey vegetables to the bowl and mix.
- 4Heat 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.
- 5Pour 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).
- 6Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
- 7Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
- 8Serve plain or with with Easy Egg Foo Yung Sauce.
Browse Our Top Egg Recipes
Nutritional Facts for Easy Egg Foo Yung
Serving Size: 1 (46 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 64.8
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 1.3 g
- Cholesterol 162.7 mg
- Sodium 187.8 mg
- Total Carbohydrate 0.6 g
- Dietary Fiber 0.1 g
- Sugars 0.2 g
- Protein 5.7 g
The following items or measurements are not included:
chop suey vegetables