Easy Egg Foo Yung

Total Time: 58 mins Preparation Time: 10 mins Cook Time: 48 mins

Ingredients

• 7 eggs
• 1 (14 ounce) can chop suey vegetables (i use la choy)
• 1 (14 ounce) can fancy mixed-chinese vegetables (lachoy)
• 1 tablespoon soy sauce
• 1 teaspoon pepper
• oil based cooking spray

Recipe

• 1 lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
• 2 drain the chop suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
• 3 add all of the chop suey vegetables to the bowl and mix.
• 4 heat an 6-inch skillet (i prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. if you prefer a thinner pancake, use a 10-inch skillet.
• 5 pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
• 6 carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
• 7 respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
• 8 serve plain or with with easy egg foo yung sauce.