Egg Foo Young Sandwich
By á-172
Ingredients
- 2 TBSP canola oil, divided
- 1 cup bean sprouts
- 1/2 cup scallions
- 2 TBSP serrano peppers
- 1 tsp soy sauce
- salt and pepper
- 2 eggs
- 1 TBSP cornstarch
- mayonnaise
- iceberg lettuce
- tomato
- pickles
Details
Preparation
Step 1
Heat 1 Tbsp canola oil in a large heavy skillet over medium heat. Add 1 cup bean sprouts, ½ cup scallions and 2 Tbsp minced serrano pepper. Cook 3 minutes, stirring frequently. Transfer vegetables to a bowl. Season with 1 tsp soy sauce, salt and pepper.
Beat 2 eggs and 1 Tbsp cornstarch with a fork. Stir into vegetable mixture.
Reheat skillet over medium-low heat; add 1 Tbsp canola oil. Scoop half of egg mixture into pan; shape into a 4-inch-wide pancake. Cook 3 minutes or until edges are set. Flip and cook 3 minutes or until slightly puffed and cooked through. Transfer to a paper-towel-lined plate. Repeat with remaining oil and egg mixture. Keep warm.
Spread mayonnaise on 2 slices of toast. Top each with iceberg lettuce leaves, sliced tomato, pickles, egg pancakes and a Isecond piece of toast.
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