Egg Foo Yung
To properly cook these Asian pancakes, be sure the griddle or skillet is preheated so they set immediately.
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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