Cuisine: Chinese
Meal: Brunch, Lunch or Dinner
Style: Vegetarian Main Entrée
Yield: 20 4 (oz) servings
This recipe is best served in batches. One hotel can be prepared a few minutes ahead of service but the rest must be cooked a la minute.
Ingredients
Liquid Eggs 10 cups
Green onions, minced 2 bunches
Fresh bean sprouts 5 cups
Green cabbage, shred 2 cups
Water chestnuts, minced 2 cups
Shitake mushrooms, sautéed 1 lb
Soy sauce 5 tsp
Cooking oil
*Foo Yung Sauce
Chicken stock 5 cups
Soy sauce 5 tb
Sugar 10 tsp
Rice vinegar 10 tsp
Cornstarch 5 tb
Water 10 tb
*Hoisin sauce can be substituted for Foo Yung Sauce if necessary
Method
Mix eggs, vegetables, and soy. Brush flat top grill with oil and turn to medium high. Ladle 4 oz of egg mixture onto the grill and fry as you would a pancake until lightly browned on the bottom. Turn over and brown flip side. Keep warm (but do not stack) while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan. Gently fold pancakes in half and arrange in a single shingled layer in hotel pan. Drizzle with foo yung sauce and garnish with fresh green onion.
Foo Yung Sauce
In a pan, heat broth, soy, sugar and vinegar. In a bowl, blend cornstarch and water. Add cornstarch slurry to sauce and cook, stirring, until sauce bubbles and thickens.