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It was great! Even cold it was yummy. I would leave out the salt though.. not really needed. thanks again!

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Skookum65 February 17, 2011

Excellent texture and flavor. Easy to make, but takes a while to cook four individual patties. The next time I make this recipe, I will cook it it a large iron skillet as one big patty.

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tobybg4 May 30, 2010

I loved this recipe. Very easy to make and tastes better than the take out!

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erical72 May 12, 2010

I used a 16 ounce bag of frozen Asian-style vegetables, skipped the salt and cooked the mixture in a little bit of sesame oil. Cut recipe in half and made one big pancake. Served with Cantonese brown sauce and a tossed salad. Reviewed for TOTM.

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COOKGIRl April 23, 2010

Every bit as good as the Egg Foo Yung at my favorite Chinese buffet. The sauce is OK, but I don't think it is worth the effort to make it, I just eat it plain. Less calories without the sauce.

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toby555555 March 23, 2010

This is the way Egg Foo Yung should be, a little crunchy, with a hint of Soy sauce and the slight tang of the white pepper. I like the use of the Chop Suey vegetables, no leftover partial cans to keep in the refrigerator as he says. I only used about half of the celery in the Chop Suey vegetables, but all of the bamboo shoots and water chestnuts. And Starman5's Easy Egg Foo Yung sauce recipe goes really well with it.

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Sharleene August 12, 2009
Easy Egg Foo Yung