Chicken Egg Foo Yong With Chinese Cabbage Recipe
This Chicken Egg Foo Yong With Chinese Cabbage recipe is easily right at the top of my favorite list. Try your hand at this Chinese recipe of Chicken Egg Foo Yong With Chinese Cabbage, which makes you keep asking for more. The key ingredient here is Chicken. A yummy Main Dish dish that I recommend to my friends is this recipe of Chicken Egg Foo Yong With Chinese Cabbage. Roll up your sleeves and try this yummy Chicken Egg Foo Yong With Chinese Cabbage recipe.
Ingredients
2 large leaves Chinese or Napa cabbage
2 medium carrots
1 cup cubed cooked chicken (about 5 ounces)
2 tablespoons Oriental sesame oil, or peanut or olive oil
1 cup bean sprouts (about 3 ounces)
2 eggs
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
2 scallions, chopped, for garnish (optional)
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.
