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.
- Ready In:
- 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
- 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.
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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!