Chicken Egg Foo Yong With Chinese Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
chinese or napa cabbage |
4 medium carrots |
10 ounce(s) cubed cooked chicken |
4 tablespoon(s) sesame oil |
2 cup(s) bean sprouts |
4 eggs |
1 teaspoon(s) salt |
1/4 teaspoon(s) red pepper flakes |
Directions:
1. Cut the cabbage leaves crosswise into 1/4-inch-wide shreds. Coarsely chop the carrots. Cut the chicken into 1/2 inch cubes.
2. In a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the bean sprouts, cabbage and carrots and stir-fry until the vegetables just turn limp, about 5 minutes. Transfer the vegetables to a . plate and let cool slightly.
3. Meanwhile, in a medium bowl, beat the eggs with the salt and red pepper flakes. Add the chicken and stir-fried vegetables and stir well to distribute the ingredients evenly.
4. Warm the remaining 1 tablespoon oil in the skillet over medium-high heat. Measure out about 1/3 cup of the chicken mixture and place it in the skillet, roughly forming it into a round patty with a spatula. Repeat with the remaining mixture. Fry the patties until they are golden on both sides, about 2 1/2 minutes per side.
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