Egg Foo Yong
Egg Foo Yong is an moderately easy dinner. Made with 2 tbsp. vegetable oil, 3 eggs, 1 c. fresh bean spouts or drained bean sprouts, 1/2 c. chopped, canned or leftover, cooked chicken and 1/2 c. (about 4 oz. can) finely chopped, drained bamboo shoots, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Heat oil in a 10 to 12-inch skillet.
Beat eggs in bowl until foamy.
Stir in bean sprouts, bamboo shoots, chicken, 2 tablespoons scallions and 1 tablespoon soy sauce for each pancake. Pour 1/4 cup of mixture into skillet.
As egg mixture sets around the edge, push it up over the meat with a spatula to form a patty. When patties are set, turn them to brown on other side.
Put onto plates.
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