Best Easy Egg Foo Yung Recipes
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.
Provided by Starman5
Categories Vegetable
Time 58m
Yield 4 6-inch diameter patties, 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
EASY EGG FOO YUNG SAUCE
Make and share this Easy Egg Foo Yung Sauce recipe from Food.com.
Provided by Starman5
Categories Sauces
Time 13m
Yield 8 1/4 cup servings, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat chicken broth in a small pan.
- Mix cornstarch and water in a small bowl.
- Add soy sauce, sugar, and vinegar to the bowl and mix.
- Add bowl contents to pan and bring to a boil, then simmer until thickened.
Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 442.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2.9, Protein 1.7
SUPER EASY EGG FOO YUNG RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 14
Steps:
- In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine. Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice. Repeat with remaining sesame oil and egg mixture until batch is complete. FOO YUNG SAUCE: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.
SUPER EASY EGG FOO YUNG
No need to get Chinese takeout with this easy homemade Egg Foo Young recipe. This recipe yields about eight pancakes, and it's easy to double or triple the batch if needed.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
- Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
- Repeat with remaining sesame oil and egg mixture until batch is complete.
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