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Easy Egg Foo Yung
58 Mins
Serves: 8
Diet Restriction
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0 Votes
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Secret Ingredients
  • 7 eggs
  • 1 (14 ounce) can chop suey vegetables (I use La Choy)
  • 1 (14 ounce) can fancy mixed-chinese vegetables (LaChoy)
  • 1 tablespoon soy sauce
  • 1 teaspoon white pepper
  • Oil based cooking spray
  • Oil based cooking spray
  1. Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
  2. Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
  3. Add all of the Chop Suey vegetables to the bowl and mix.
  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. 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. 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. Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
  8. Serve plain or with with Easy Egg Foo Yung Sauce.
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