Egg Foo Yong

When I was a child the only fast food we knew was Chinese take-out. There were no drive through windows or pizza delivery services back then and ordering dinner from the neighborhood Chinese restaurant was a special treat. We got the usual items: pork chow mein, fried rice, sweet and sour pork, fried shrimp and my favorite egg foo yong. In addition to the food being absolutely delicious, the array of dishes was extra special because it was food my mother never made at home.  This is a great recipe because, no matter what bits of veggies and proteins you add, it's always good.   My favorite additions are chopped shrimp and lots of water chestnuts.

If you have the ingredients ready these wonderful pancakes go together in minutes.  This is one of my favorite meatless meals and would be perfect if you are looking for new ideas for Lent.

Egg Foo Yong

Printable Recipe

2 tablespoons vegetable oil

6 ounces mushrooms, trimmed and sliced

1-1/2 teaspoon sugar

1-1/2 tablespoons soy sauce

1 cup chicken broth

1 tablespoon cornstarch

Heat 1 tablespoon vegetable oil in a skillet over high heat.  Add the mushrooms and 1/2 teaspoon sugar and saute until golden, about 3 minutes.  Add the broth and and soy sauce.  Mix cornstarch with 1/4 cup water, stir into the skillet and boil till thickened, about 2 minutes.   Set aside.

2 scallions, white and green parts, chopped

3/4 cup chopped raw shrimp, mushrooms or leftover chicken

1/4 cup water chestnuts, chopped

1/4 cup finely chopped celery or bamboo shoots

2 cups bean sprouts

2 tablespoon soy sauce, plus more for dipping

5 large eggs

1 or 2 thinly sliced Thai chiles, chili garlic sauce or Sriracha chile sauce

Heat 1 tablespoon oil in a medium skillet.  Add the scallion and cook for about 15 seconds, or until aromatic. Add the shrimp, water chestnuts and celery.  Cook for about 45 seconds.  Add the bean sprouts and cook for 2 minutes, until slightly softened.  Add the soy sauce and cook for another minute until the bean sprouts have wilted.  

In a bowl, beat the eggs. Add the cooked mixture and combine well.

Pour enough oil to film the bottom of a large skillet.  Heat over medium-high heat,  Ladle about 1/4 cup of the egg mixture to form  4 inch pancakes.  Evenly distribute the veggies with a fork.  Gently fry for 2-3 minutes per side until golden brown.  Between batches replenish the oil and adjust the heat to prevent burning. Spoon mushroom sauce over the pancakes and pass thinly sliced chiles and hot sauce.

My family is having some medical issues right now and my blogging in the next few weeks may be sporadic.  My dad is very ill and my mother needs assistance so much of my time will be spent with them.  I'll visit as often as I can but may not have the time to leave a comment if my time is short.  Any prayers that you may send our way will be greatly appreciated.  Thanks for stopping by today.