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I love this dish..but I love food!
Egg Foo Young
4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage (I mix finely chopped kimchee half and half with the cabbage)
6 eggs
1 tablespoon soy sauce
2 cloves fresh garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots if allowed or you can use bean sprouts
1/2 cup cooked diced meat of some kind you can use any leftovers like chicken, pork, beef, fish, whatever you like!
2 tablespoons each green onion tops and cilantro, sliced, for garnish
pour the two tbls of the oil into a large nonstick skillet... 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 the other 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 small bits of 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 the green onions and cilantro
Egg Foo Young
4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage (I mix finely chopped kimchee half and half with the cabbage)
6 eggs
1 tablespoon soy sauce
2 cloves fresh garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots if allowed or you can use bean sprouts
1/2 cup cooked diced meat of some kind you can use any leftovers like chicken, pork, beef, fish, whatever you like!
2 tablespoons each green onion tops and cilantro, sliced, for garnish
pour the two tbls of the oil into a large nonstick skillet... 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 the other 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 small bits of 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 the green onions and cilantro
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