Egg Fu Yung
|
Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Egg Fu Yung (Chinese Pancakes with Cabbage & Brown Rice) Time: 35 minutes
1/2 cup brown rice - cooked, yielding 1 1/2 cups cooked rice
1 cup water
2 cups finely shredded cabbage
1 medium onion
1 stalk celery
1 small can water chestnuts 5 oz - optional
2 tbs soy sauce
6 eggs
2 tbs olive oil
Cook brown rice in water according to package instructions. (Mine takes 15 minutes) Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. Finely chop onion, celery and water chestnuts. In large nonstick heat skillet heat 1 tbs olive oil and sauté cabbage, onion, and celery until cabbage is wilted and onions tender. Put vegetables in a large bowl. Add cooked rice to vegetables along with soy sauce and mix well. Let it cool a few minutes while you make the sauce - see below. In another bowl whisk 6 eggs. Add the eggs to the vegetable/rice mixture and stir well. In same skillet heat remaining 1 tbs olive oil over medium-high heat. When pan is hot drop egg mixture by 1/3 cupfuls into pan to form patties. Brown on both sides. When done, remove to a platter and keep warm in 250F (125C) oven while you make the rest. Serve with the sauce on the side.
Sauce
1 1/2 cup chicken broth
1 1/2 tbs soy sauce
1 tbs molasses (brown sugar could be substituted but it wouldn't be as good)
2 tbs cornstarch (maizena) dissolved in 2 tbs water
Heat chicken broth, soy sauce and molasses in small pan over medium-high heat, stirring well to mix in molasses. When hot, stir in cornstarch to thicken. Keep warm while making pancakes.
Sautéed Turkey Cutlets Time: 15 minutes
2 - 3 turkey cutlets, depending on size 8 - 10 oz (250 gr) chicken breasts could be used...or pork chops
1 tbs olive oil
1 tbs soy sauce
In medium nonstick skillet sauté turkey cutlets in oil and soy sauce until done, 10 - 15 minutes. Serve with Chinese Pancakes.
top of page
Cooking schedule: 35 minutes |
Add rice to vegetables when done, cool |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated