50+ Friends Club Cookbook
Eggs and Cheese

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Egg Foo Yung Chinese Egg, Pork and Vegetable Pancakes


From the Kitchen of:  Pepper

  1. Put soy sauce, molasses, vinegar and cornstarch in a 1 qt. saucepan. Stir with wooden spoon until cornstarch is completely dissolved. Gradually stir in chicken broth and place pan over moderately high heat.
  2. Cook chicken-broth mixture, stirring constantly with a wooden spoon, until it comes to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Sauce will be slightly thickened and translucent. Keep warm over hot water.
  3. Put slivered cooked pork, bean sprouts, green pepper, pimento, lettuce and sliced onion in a large bowl. Toss to mix. Add slightly beaten eggs and salt; toss with two forks until the Egg Foo Yung mixture is thoroughly combined.
  4. Put 1 tbsp. vegetable oil in a small skillet. Heat over high heat. When oil is hot, drop in egg mixture, 1/2 cup at a time (as for pancakes). Cook Egg Foo Yung mixture until just browned on the bottom.
  5. Using a wide metal spatula, turn Egg Foo Yung over and brown second side. (Adjust heat as necessary so that the pancake cooks in the center.) Remove pork-and-vegetable pancake from skillet and place on warmed plate; cover to keep warm.
  6. Repeat with remaining pork-and-vegetable mixture, adding more oil to skillet as necessary. Arrange on platter. Garnish with scallion brushes, if desired. Pour some of the hot sauce over pancakes; pass remaining sauce.

    Makes 4 servings.