Egg Foo Yung

By Foodiewife

This is a great recipe because, no matter what bits of veggies and proteins you add, it’s always good. My favorite additions are chopped shrimp and lots of water chestnuts.
If you have the ingredients ready these wonderful pancakes go together in minutes. This is one of my favorite meatless meals and would be perfect if you are looking for new ideas for Lent.

Ingredients

• 2 2 2 tablespoons vegetable oil
• 6 6 6 ounces mushrooms, trimmed and sliced
• 1-1/2 1-1/2 1-1/2 teaspoon sugar
• 1-1/2 1-1/2 1-1/2 tablespoons soy sauce
• 1 1 1 cup chicken broth
• 1 1 1 tablespoon cornstarch
• 2 2 2 scallions, white and green parts, chopped
• 3/4 3/4 3/4 cup chopped raw shrimp, mushrooms or leftover chicken
• 1/4 1/4 1/4 cup water chestnuts, chopped
• 1/4 1/4 1/4 cup finely chopped celery or bamboo shoots
• 2 2 2 cups bean sprouts
• 2 2 2 tablespoon soy sauce, plus more for dipping
• 5 5 5 large eggs
• 1 2 1 2 1 or 2 thinly sliced Thai chiles, chili garlic sauce or Sriracha chile sauce

Details

Adapted from wiveswithknives.net

Preparation

Step 1

Heat 1 tablespoon oil in a medium skillet.

Add the scallion and cook for about 15 seconds, or until aromatic.

Add the shrimp, water chestnuts and celery. Cook for about 45 seconds.

Add the bean sprouts and cook for 2 minutes, until slightly softened.

Add the soy sauce and cook for another minute until the bean sprouts have wilted.

In a bowl, beat the eggs.

Add the cooked mixture and combine well.

Pour enough oil to film the bottom of a large skillet. Heat over medium-high heat,

Ladle about 1/4 cup of the egg mixture to form 4 inch pancakes.

Evenly distribute the veggies with a fork.

Gently fry for 2-3 minutes per side until golden brown.

Between batches replenish the oil and adjust the heat to prevent burning.

Spoon mushroom sauce over the pancakes and pass thinly sliced chiles and hot sauce.