Clean out the Fridge Egg Fu Yum! |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a delicious and nutritious take on my favorite Chinese take-out, Egg Fu Yung. The secret ingredient is ramen noodles! Carrots, green onions, bamboo shoots, and bean sprouts give the pancakes a little crunch and a lot of nutrition. You can use whatever veggies are in the fridge and mix to your taste. The dry mustard gives it a little punch and the seseme oil gives it a hint of Oriental flavor. If you're on a budget, this is a great recipe as you can use meat or chicken or leave it out if you like. Ingredients:
14 ounces bean sprouts (drained well) |
3 ounces ramen noodles |
1/4 cup bamboo shoot |
1/4 cup carrot |
3 large eggs |
1/4 cup green onion |
1 tablespoon dry mustard |
1/2 teaspoon sesame oil |
1/2 teaspoon soy sauce |
4 tablespoons butter |
1/2 teaspoon baking powder |
1/2 teaspoon soy sauce |
1/2 teaspoon sesame oil |
1/2 teaspoon dry mustard |
2 (10 1/4 ounce) cans beef gravy or 2 (10 1/4 ounce) cans beef bouillon |
1/4 cup frozen green pea |
1/2 lb beef eye round (optional) or 1/2 lb cooked chicken, diced |
Directions:
1. Cook ramen noodles according to package. DO NOT add the seasoning packet. Save for another use.
2. In a mixing bowl, beat eggs, mustard, seseme oil, baking powder, and soy sauce.
3. Drain bean sprouts and bamboo shoots. Drain well and pat dry. These ingredients must be completely dry. You may use fresh bean sprouts, if you like.
4. Shred carrots and dice green onions. Chop bamboo shoots.
5. Add vegetables and ramen to egg mixture. Mix well.
6. Heat 1 T butter (or oil)for each pancake (egg fu yum).
7. I make my pancakes by using a small ladle to drop into the skillet. You don't want the pancake to be more than about 3 inches across, or it will be hard to flip. Make sure your skillet is hot, but not screaming hot. I usually cook only one pancake at a time, so I can watch them better and not tear them up.
8. Cook in butter or oil about four-six minutes each side. You want them browned but not burned. Do not attempt to flip them until you lift one side with a spatula to see if it is browned.
9. Add 1 T butter each time you start a new pancake.
10. Set aside pancakes, keep warm.
11. For sauce:.
12. Chop round steak into bite size pieces. Brown in skillet with 1 T oil. Drop heat in skillet to low.
13. add soy, dry mustard, beef gravy, peas, and seseme oil.
14. Heat until frozen peas are hot, about five minutes.
15. Place two pancakes on a plate.
16. Serve with the sauce on top or on the side in a dipping bowl.
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