It was great! Even cold it was yummy. I would leave out the salt though.. not really needed. thanks again!
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.
I loved this recipe. Very easy to make and tastes better than the take out!
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.
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.
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.