Chicken Egg Foo Yong With Chinese Cabbage Recipe
Ingredients
| 2 large leaves Chinese or Napa cabbage | ||
| Carrots | 2 Medium | |
| Cooked and cubed chicken | 1 Cup (16 tbs) | |
| 2 tablespoons Oriental sesame oil, or peanut or olive oil | ||
| Bean sprouts | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | 1/2 Teaspoon | |
| Red pepper flakes | 1/8 Teaspoon | |
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.
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.
Chef
