Egg Foo Yung

Print

Rating:

(1 vote) 5 1

This classic Chinese dish is actually quite easy to make. Use whatever kind of meat, seafood or tofu that you'd like and be creative – it's delicious!

Ingredients

2 Tbs. canola oil
1/4 C. yellow onion, chopped
2 C. shredded cabbage
6 eggs
1 Tbs. soy sauce
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 C. sliced bamboo shoots
1/2 C. cooked chicken, pork, beef, seafood, tofu etc.
2 Tbs. green onion tops, sliced, for garnish

Directions

Place 2 Tbs. vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.

Using a non-stick pan over medium-high heat, add 2 Tbs. vegetable oil and heat. Ladle about 4 oz. of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the cooked meat evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.