Egg Foo Yong

Name: Egg Foo Yong
Ingredients: 2 Tbsp. vegetable oil; 3 eggs; 1 c. fresh bean spouts or drained bean sprouts; 1/2 c. chopped, canned or leftover, cooked chicken; 1/2 c. (about 4 oz. can) finely chopped, drained bamboo shoots; 3 Tbsp. thinly sliced scallions; 3 Tbsp. soy sauce; 1 Tbsp. tomato catsup; 1 1/2 tsp. cornstarch; 1 tsp. sugar; 1 tsp. vinegar

11 ingredients

5 steps

Ingredients

2 Tbsp. vegetable oil
3 eggs
1 c. fresh bean spouts or drained bean sprouts
1/2 c. chopped, canned or leftover, cooked chicken
1/2 c. (about 4 oz. can) finely chopped, drained bamboo shoots
3 Tbsp. thinly sliced scallions
3 Tbsp. soy sauce
1 Tbsp. tomato catsup
1 1/2 tsp. cornstarch
1 tsp. sugar
1 tsp. vinegar

Directions

1

Heat oil in a 10 to 12-inch skillet.
2

Beat eggs in bowl until foamy.
3

Stir in bean sprouts, bamboo shoots, chicken, 2 tablespoons scallions and 1 tablespoon soy sauce for each pancake. Pour 1/4 cup of mixture into skillet.
4

As egg mixture sets around the edge, push it up over the meat with a spatula to form a patty. When patties are set, turn them to brown on other side.
5

Put onto plates.