Easy Egg Foo Yung

1. 1

   Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.

2. 2

   Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into 1/4 inch pieces or smaller.

3. 3

   Add all of the Chop Suey vegetables to the bowl and mix.

4. 4

   Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.

5. 5

   Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).

6. 6

   Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).

7. 7

   Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.

8. 8

   Serve plain or with with Easy Egg Foo Yung Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.