Egg Foo Yong - cooking recipe

Ingredients
    2 Tbsp. vegetable oil
    3 eggs
    1 c. fresh bean spouts or drained bean sprouts
    1/2 c. chopped, canned or leftover, cooked chicken
    1/2 c. (about 4 oz. can) finely chopped, drained bamboo shoots
    3 Tbsp. thinly sliced scallions
    3 Tbsp. soy sauce
    1 Tbsp. tomato catsup
    1 1/2 tsp. cornstarch
    1 tsp. sugar
    1 tsp. vinegar
Preparation
    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.

Leave a comment