EGG FOO YOUNG
4 servings
A classic Chinese-American staple, these egg-vegetable-meat pancakes are typically served with a brown sauce. To make a St. Paul Sandwich (which is, confusingly, a St. Louis specialty), place an egg foo young patty, dill pickle slices, sliced onion, lettuce, and sliced tomato between 2 slices of white bread spread with mayonnaise.
If desired, prepare and keep warm in a covered saucepan over very low heat:
Whisk together in a medium bowl:
- 6 large eggs
- 8 ounces shrimp, peeled, deveined, and finely chopped, or 6 ounces diced picked crabmeat, cooked chicken, or ham
- ½ cup mung bean sprouts
- 4 green onions, thinly sliced
- 1 medium carrot, shredded
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
Heat in a large nonstick skillet over medium heat:
- ⅓ cup vegetable oil
When the oil is hot, add the egg mixture in ⅓-cup amounts. Cook until golden brown on the bottom, then flip and cook the second side. Repeat with the remaining batter. Serve the cakes hot with the brown sauce, if using, or any of the following:
- (Oyster or hoisin sauce, black vinegar, Spicy Chinese Chile Crisp, or Dipping Sauce for Dumplings)
- Chopped cilantro