EGG FOO YUNG
Source of Recipe
Aunt Saunny
2 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage
6 eggs
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots
1/2 cup cooked chicken, pork, beef, seafood, etc.
2 tablespoons green onion tops, sliced, for garnish
Place 2 tablespoons vegetable oil in a large pan and cook onions and
cabbage over- medium high heat just until tender. Remove from heat, drain
excess liquid, and reserve.
Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage
mixture, and bamboo shoots.
Using a non-stick pan over medium-high heat, add 2 tablespoons
vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the
hot pan, as you would for pancakes, and sprinkle the cooked meat evenly
on top of each. Cook for about 3 minutes, or until edges start to brown
and when jiggled, it slides in the pan. Flip and cook another 2 to 3
minutes until cooked through. Garnish with scallions
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