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I love egg foo yung but every time I have tried to make it myself it is a failure. It should be easy. Do any of you have a recipe that can be done with canned Chinese vegetables?
I love egg foo yung but every time I have tried to make it myself it is a failure. It should be easy. Do any of you have a recipe that can be done with canned Chinese vegetables?
Canned Chinese vegetables are dreadful. I wouldn't even bother wasting the eggs. Sorry if I sound snippy, but it's the truth.
The only egg foo yung I'v ever made is basically a mini size omelet made with eggs and bean sprouts, with a little bit of Asian flavored gravy over the top. I don't remember seeing bean sprouts in the market for several years. Are they still sold? They had bacterial contamination problems with the various types of sprouts.
Mung beans are very easy to sprout for fresh bean sprouts, if you can't buy them.
I suppose you can still buy canned bean sprouts. If you use canned, rinse them well before using them and don't expect the results to be as good. They always have a canned flavor to them.
Sorry, but I've misplaced the cook book with the egg foo yung recipe that I used. It was darn good, but I can't remember the name of the cookbook, so I can't replace it. Best sweet and sour pork recipe in the entire world and I lost it. If you try to search on "Chinese cookbook" you get too many hits to even look through them.
Last edited by oregonwoodsmoke; 12-30-2015 at 01:27 PM..
I replace the shrimp with pork or chicken. I don't bother with the water chestnuts unless I can get them fresh (NO CANNED vegies in my house). I will often use shallots instead of or in addition to the green onion. And shiitake mushrooms always are good if I have them fresh.
Thanks for the feedback. I think the corn starch I see noted in recipe above might be the answer to why my cakes were not binding.
As for the canned vegetables, I spend about 150 nights a year in a motel that has a small kitchenette. Since I am only there for 2-3 nights a week, I try to have some simple recipes that can be done with minimal ingredients.
Thanks for the feedback. I think the corn starch I see noted in recipe above might be the answer to why my cakes were not binding.
As for the canned vegetables, I spend about 150 nights a year in a motel that has a small kitchenette. Since I am only there for 2-3 nights a week, I try to have some simple recipes that can be done with minimal ingredients.
Okay, that's a fair reason for using canned vegies. But surely frozen vegies would be better.
Or just do a cheese omelet.
I suspect the "cakes are not binding" is because you aren't using enough oil and/or that oil isn't hot enough. These things are essentially deep fried in oil.
Canned Chinese vegetables are dreadful. I wouldn't even bother wasting the eggs. Sorry if I sound snippy, but it's the truth.
I agree - all of those canned Chinese vegetable ingredients (bamboo shoots, water chestnuts, baby corn, straw mushrooms (not a veggie, I know ), etc.) taste the same. Unfortunately, most folks don't have access to the fresh version of these items.
I replace the shrimp with pork or chicken. I don't bother with the water chestnuts unless I can get them fresh (NO CANNED vegies in my house). I will often use shallots instead of or in addition to the green onion. And shiitake mushrooms always are good if I have them fresh.
I can get fresh water chestnuts where we live - Chinatown is close by.
The canned ones taste better. While I like asparagus grilled, the fat white Spanish canned asparagus from Navarra is also absolutely delicious.
A blanket ban on canned vegetables just seems like ideology-driven nonsense.
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), etc.) taste the same. Unfortunately, most folks don't have access to the fresh version of these items.
