Our then-5-year-old son renamed this dish over 25 years ago, and the name stuck. We cannot call it anything else anymore. It’s a simple recipe, perfect for a “meatless Monday”, easy to throw together, and easy to have the ingredients on hand. I serve it with some fresh or canned fruit and call it supper.
Note: These sauce ingredients are 1/2 of what was called for in the original recipe I copied. We find the sauce to be just barely enough, but I only have to buy one can of the [expensive, these days] prepared soup, which makes it much more thrifty. Your family may require the doubling of the sauce amounts for enjoyment.)
- 1/2 of 1 (10.75 oz.) can golden mushroom soup (just eyeball it)
- 1 tsp. bottled teriyaki sauce
- 1/4 c. water
- 1 tsp. sugar
- 1/2 tsp. cider vinegar
- 8 eggs
- 1/2 of 1 (10.75 oz.) can golden mushroom soup
- 1 c. diced celery (about 5 large ribs)
- 1/2 c. diced green onions (about 1 bunch)
- 1 c. bean sprouts, coarsely cut (if fresh are not available, use 1 14.5 oz. can, rinsed and drained)
- 1/4 tsp. ground ginger
- 2 tsp. teriyaki sauce
- dash of garlic powder, and
- sprinkle of salt and pepper
- Place all sauce ingredients into small saucepan, whisk together, heat for a couple of minutes over medium heat; reduce heat to lowest and ignore.
- In mixing bowl whisk eggs, then stir in the rest of ingredients.
- Heat 1/8″ or so oil in large skillet to quite hot over medium-high heat, then pour a scant 1/4 c. egg mixture per patty into skillet. (Three patties per skillet-full is about right.) You will probably have a mound of veggies in the center of each patty, but use your spatula to pull them around to the edges of it so it is uniform.
- Fry 3-4 minutes until patties are firm and very brown at the edges, then flip and cook other side 2-3 minutes. (If patties try to fall apart when you want to flip them, they’re not done enough. Cook a little longer. You are looking for very brown and firm.)
- Remove to plate and place in a low (225 degrees) oven to stay warm.
- Repeat process until all egg mixture is fried, adding more oil if needed. Whisk sauce again before placing in serving bowl.
- Pour sauce over patties for serving.
Will make about 10 egg foo yung patties.
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