Chinese Pancakes (Egg Foo Yung)

Ingredients

Preparation

To make the sauce, dissolve cornstarch in cold water. Add soup or stock and soy sauce. Cook until clear and thickened.

To prepare the pancakes, cut meat into small strips. Slice bamboo shoots finely and then into strips 2 inches long. Peel chestnuts, slice finely, and cut into strips 2 inches long. Squeeze the ingredients dry.

Place meat, bamboo shoots, and water chestnuts in a mixing bowl. Add the eggs and salt and beat together lightly.

Drop egg mixture into hot oil from tbsp to make individual pancakes. Brown on both sides and remove to a hot platter to keep warm. Pour on hot sauce and serve.

Yield

Serves 2

Cook Time

Prep Time: 15 mins.
Cook Time: 5 mins.

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.

Serving Size: 1
Number of Servings: Serves 2

Amount Per Serving:
Calories: 814
Calories from Fat: 675

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Amount per Serving

% Daily Value*

Amount per Serving

% Daily Value*

Total Fat 75g

115%

Carbohydrates 24g

8%

Dietary Fiber 6g

24%

Saturated Fat 19g

95%

Calories 814kcal

40%

Cholesterol 640mg

213%

Protein 29g

48%

Sodium 4300mg

179%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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