Comfy Cuisine- Home Recipes from Family & Friends: Egg Foo Yung – Chinese Pancakes

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If you have any of those Soy Sauce packets that come with your Chinese Take Out, here is a great way to use them up.  If I order Egg Foo Yung, it usually comes with a brown gravy that I still haven’t figured out what could be in it.  Making Egg Foo Yung is a great way to use up your vegetable leftovers too – just mince them so they all cook at the same rate.  You are the only limited to your imagination when choosing fillings.

Ingredients:

  • 2/3 cup small curd cottage cheese
  • 6 eggs, beaten
  • 1 cup chopped bean sprouts
  • 3/4 cup minced celery
  • 1/4 cup grated Parmesan
  • 2 Tbsp. minced scallions
  • 2 Tbsp. low-sodium soy sauce
  • Salt and Black Pepper
  • Canola oil for frying

 Method:

  1. Mash cottage cheese in a bowl.  Stir in eggs, bean sprouts, celery, Parmesan, scallions and soy sauce.  Season with salt and pepper.
  2. Heat a griddle or a non-stick skillet over medium-low; brush with oil.  Scoop 2 Tbsp. batter onto griddle and cook until light brown, 2-3 minutes per side;  repeat with remaining batter.  Garnish pancakes with scallions; serve with soy sauce.

 These could be a savory breakfast, appetizer or midnight snack. I did find a recipe for the brown gravy, but I have not tried it. 3/4 cup chicken broth 2 Tbsp. Soy Sauce 1 Tbsp. Sherry

1 Tbsp. Cornstarch

It’s National Nutrition Month!

~Cuisine at Home Issue No. 92