St. Paul Sandwich
photo by Nacole C.
- Ready In:
- 5 eggs, lightly beaten
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1 cup fresh bean sprout
- 1⁄4 cup green onion, finely chopped
- 1⁄4 cup sliced celery
- 1⁄4 cup slivered yellow onion
- 1 teaspoon soy sauce
- 1⁄4 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 1 cup cooked chicken or 1 cup cooked shrimp, chopped
- 8 slices soft white bread (such as Wonder)
- cooking oil
- 4 pieces iceberg lettuce
- 4 -8 slices ripe tomatoes
- 4 dill pickle slices
- 1⁄4 cup mayonnaise
- In a small bowl, whisk together eggs, salt, and pepper.
- Whisk together the soy sauce with cornstarch in a small bowl or cup.
- Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through. Set them aside to cool.
- When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well.
- Heat a small amount of oil in a skillet and when hot pour in about 1/2 cup of the foo yung mixture.
- When the underside browns, flip the patty and brown the other side.
- Serve patty on soft white bread with lettuce, tomato, pickle, and mayo.
Questions & Replies
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It appears Sue Lau doesn't know the history as those of us from STL know exactly why it is called a St. Paul. I needed a recipe since I moved away and this is pretty good. These sands are the best in the cold of winter. When I moved to Chicago and went into a Chinese joint (because these are NOT served in restaurants - only joints) they looked at me like I was speaking - Korean ;=) This recipe fills the crave.
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I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at firstname.lastname@example.org