Egg Foo Yung

Name: Egg Foo Yung
Ingredients: 1 1/2 cups shredded cabbage; 1 cup cooked brown rice; 1/2 cup grated carrot; 1/2 cup sliced scallion, divided; 1 teaspoon sesame seeds, toasted; 1 garlic clove, minced; 1/4 teaspoon minced fresh gingerroot; 1/4 teaspoon pepper; 4 eggs, beaten; 1 tablespoon soy sauce, divided; 1 teaspoon soy sauce, divided; 3/4 cup chicken broth; 2 tablespoons cornstarch, dissolved in; 1 tablespoon water

14 ingredients

4 steps

Ingredients

1 1/2 cups shredded cabbage
1 cup cooked brown rice
1/2 cup grated carrot
1/2 cup sliced scallion, divided
1 teaspoon sesame seeds, toasted
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1/4 teaspoon pepper
4 eggs, beaten
1 tablespoon soy sauce, divided
1 teaspoon soy sauce, divided
3/4 cup chicken broth
2 tablespoons cornstarch, dissolved in
1 tablespoon water

Directions

1

In bowl, combine cabbage, rice, carrot, 1/4 c scallions, sesame seeds, garlic, ginger, and pepper.
2

In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
3

Drop 1/4 c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
4

In small saucepan, combine broth, remaining 1 tsp soy sauce and 1/4 c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.