Easy Egg Foo Yung

Directions

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.