Egg Foo Young
New: May 2023
1/4 napa cabbage, thinly sliced
4-6 eggs (depending on size of cabbage)
~0.5 lb shrimp, cut into small bite sized chunks
2-3 green onions, sliced
Dash of White Pepper
Dash of Garlic Powder
Dash of Sugar
Dash of Salt
Use Japanese bbq sauce instead of gravy
4-6 eggs (depending on size of cabbage)
~0.5 lb shrimp, cut into small bite sized chunks
2-3 green onions, sliced
Dash of White Pepper
Dash of Garlic Powder
Dash of Sugar
Dash of Salt
Use Japanese bbq sauce instead of gravy
1. Stir together all ingredients, let rest for ~5-10 min while cast iron heats
2. Heat cast iron pan (or any frying pan) to medium heat
3. Add peanut oil
4. Drop mixture by heaping tablespoon
5. Flatten out with back of spatula, should be ~4 inches in diameter (don't make too large otherwise difficult to flip)
6. Cook ~3 min per side
OR
Extra easy:
2 egg
1.5 c thin sliced Napa cabbage
Dash salt
Dash sugar
Cook for 6 min or so in hot griddle with oil
Use Japanese bbq sauce instead of gravy
original based on from Harlan Yee, facebook
EGG FOO YOUNG RECIPE
Note: The amounts I’ve listed are approximate because I don’t use a written recipe. The following directions will make 3 patties. Repeat to make more.
1 Tbsp chopped green onion
1/3 cup chopped protein (chicken, shrimp or pork)
Dash of salt
1/8 tsp sugar
2 eggs
Egg foo young directions: Add everything together in a bowl. Stir until egg is completely incorporated throughout. Let sit for about a minute. Preheat non-stick pan to medium heat and add about 1.5 to 2 tablespoons oil. Then give the ingredients a few stirs before pouring 3 equal size patties into pan. They should be approximately the size of a burger patty. Flip when bottom side is golden brown. Then cook for another couple of minutes or until egg is fully cooked and golden brown.
GRAVY RECIPE
(First make a roux by heating 1 cup of canola oil in small pot then stirring in 1 cup of flour until mixture is smooth and lightly golden)
4 cups water
4 tsp Better Than Bouillon beef concentrate
Salt and dash of sugar taste
Gravy directions: Boil water then add Better Than Bouillon. When at full boil slowly whisk in roux until desired thickness (you do not need all of it). Then add a dash of salt and sugar to taste.
