Stacked Foo Yung
Egg foo yung in a pancake stack? Yes please! Try this quick and fun recipe for that's a popular Chinese dish. Ready in just 20 minutes, you’ll be enjoying this in no time!
- Serves:
- 3
- Prep Time:
- 5 min
- Cook Time:
- 15 min
Ingredients
Sauce
- 1 1/2 tbsp ( 25 mL ) soy sauce
- 1 tbsp ( 15 mL ) cornstarch
- ¾ cup ( 175 mL ) salt reduced chicken broth
- ¼ tsp ( 1.25 mL ) sesame oil
- 1 green onion, thinly sliced
Omelettes
- 6 eggs
- ⅔ cup ( 170 mL ) sliced mushrooms
- ⅓ cup ( 75 mL ) bean sprouts or frozen peas, thawed
- ⅓ cup ( 75 mL ) slivered red pepper or diced water chestnuts
Instructions
Sauce
-
Whisk soy sauce and cornstarch in small saucepan. Stir in chicken broth and sesame oil. Bring to boil, stirring constantly. Reduce heat; simmer until thickened, 1 to 2 minutes. Remove from heat; stir in green onion. Keep warm until preparing omelettes.
Omelettes
-
Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Cook mushrooms until softened; remove and set aside. Whisk two eggs in medium bowl until frothy; stir in mushrooms. Pour one-third of mixture per omelette into skillet. Spread mushrooms evenly. Cook until lightly browned, 1 to 2 minutes per side. Remove and keep warm; repeat process with next two eggs, stirring in sprouts. Repeat with remaining two eggs and red pepper. Stack one of each type of omelette on three plates.
-
Drizzle sauce over pancakes or serve on the side for dipping.
Notes
Add chopped cooked meat or small shrimp to pancakes, if desired.