Receta Egg Foo Yung - Chinese Pancakes
If you have any of those Soy Sauce packets that come with your Chinese Take Out, here is a great way to use them up. If I order Egg Foo Yung, it usually comes with a brown gravy that I still haven't figured out what could be in it. Making Egg Foo Yung is a great way to use up your vegetable leftovers too - just mince them so they all cook at the same rate. You are the only limited to your imagination when choosing fillings.
Ingredients:
- 2/3 cup small curd cottage cheese
- 6 eggs, beaten
- 1 cup chopped bean sprouts
- 3/4 cup minced celery
- 1/4 cup grated Parmesan
- 2 Tbsp. minced scallions
- 2 Tbsp. low-sodium soy sauce
- Salt and Black Pepper
- Canola oil for frying
Method:
Mash cottage cheese in a bowl. Stir in eggs, bean sprouts, celery, Parmesan, scallions and soy sauce. Season with salt and pepper.
Heat a griddle or a non-stick skillet over medium-low; brush with oil. Scoop 2 Tbsp. batter onto griddle and cook until light brown, 2-3 minutes per side; repeat with remaining batter. Garnish pancakes with scallions; serve with soy sauce.
These could be a savory breakfast, appetizer or midnight snack.
I did find a recipe for the brown gravy, but I have not tried it.
3/4 cup chicken broth
2 Tbsp. Soy Sauce
1 Tbsp. Sherry
1 Tbsp. Cornstarch
~Cuisine at Home Issue No. 92