Egg Foo Yung
To properly cook these Asian pancakes, be sure the griddle or skillet is preheated so they set immediately.
Get access to everything we publish when you sign up for Outside+ Join Today!.
This recipe is from our sister publication, CuisineatHome.com.
Ingredients
- 2/3 cup small-curd cottage cheese (about 6 oz.)
- 6 eggs, beaten
- 1 cup chopped fresh mung bean sprouts
- 3/4 cup minced celery
- 1/4 cup grated Parmesan
- 2 Tbs. minced scallions, plus more for garnish (optional)
- 2 Tbs. low-sodium soy sauce
- Salt and black pepper
Preparation
1. Mash cottage cheese in medium bowl. Stir in eggs, sprouts, celery, Parmesan, 2 Tbs. scallions, and soy sauce. Season with salt and pepper.
2. Brush griddle or nonstick skillet with oil or spray with nonstick cooking spray, and heat over medium-low heat. When hot, scoop 2 Tbs. batter onto griddle and cook until light brown, 2–3 minutes per side. Repeat with remaining batter. Garnish pancakes with scallions, if using, and serve with soy sauce.
Nutrition Information
- Calories 35
- Carbohydrate Content 1 g
- Cholesterol Content 60 mg
- Fat Content 2 g
- Fiber Content 0 g
- Protein Content 3 g
- Saturated Fat Content 0.5 g
- Sodium Content 125 mg
- Sugar Content 1 g