Egg Foo Yung - Chinese Pancakes

If you have any of those Soy Sauce packets that come with your Chinese Take Out, here is a great way to use them up.  If I order Egg Foo Yung, it usually comes with a brown gravy that I still haven't figured out what could be in it.  Making Egg Foo Yung is a great way to use up your vegetable leftovers too - just mince them so they all cook at the same rate.  You are the only limited to your imagination when choosing fillings.

Ingredients:

• 2/3 cup small curd cottage cheese
• 6 eggs, beaten
• 1 cup chopped bean sprouts
• 3/4 cup minced celery
• 1/4 cup grated Parmesan
• 2 Tbsp. minced scallions
• 2 Tbsp. low-sodium soy sauce
• Salt and Black Pepper
• Canola oil for frying

 Method:

1. Mash cottage cheese in a bowl.  Stir in eggs, bean sprouts, celery, Parmesan, scallions and soy sauce.  Season with salt and pepper.
2. Heat a griddle or a non-stick skillet over medium-low; brush with oil.  Scoop 2 Tbsp. batter onto griddle and cook until light brown, 2-3 minutes per side;  repeat with remaining batter.  Garnish pancakes with scallions; serve with soy sauce.

 These could be a savory breakfast, appetizer or midnight snack.
I did find a recipe for the brown gravy, but I have not tried it.
3/4 cup chicken broth
2 Tbsp. Soy Sauce
1 Tbsp. Sherry
1 Tbsp. Cornstarch

It's National Nutrition Month!

~Cuisine at Home Issue No. 92

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