Egg Foo Yong - A Chinese Twist On the Omelette
June 22nd, 2008
While watching Sandwiches You Will Like, a food documentary I caught on PBS (public television) a couple of weeks ago, I was surprised and delighted to see one of my favourite childhood sandwiches featured. Not an omelette in the traditional sense, this unique egg foo yong patty, a mixture of eggs, vegetables and meat, if desired, is the heart of what is known as the St. Paul sandwich.
This delicious sandwich, which has nothing to do with Minnesota or the Catholic faith, is said to have originated in the urban Chinese restaurants of St. Louis, Missouri, which just so happens to be the city of my birth and rearing. Growing up in The Lou (as many of us St. Louis urban natives loving refer to it), eating a St. Paul was as common in my neighbourhood as eating a Whopper or a Big Mac. Our beloved St. Paul was a favourite choice for lunch during school time and as an after-school snack. I remember walking to the Chinese restaurant near my school with a gang of friends during many a lunch break and stopping by en route home from school to get a takeaway. I can still smell the aroma of green onions and soy sauce as if I was there today.
Well, I’m not there today, but I was able to recreate a few memories in my kitchen yesterday afternoon as I made my own version of this egg foo yong classic. For the St. Paul, the patties are served on bread with mayo, lettuce, tomato and pickles, and usually include shrimp, chicken or shredded pork. The ones I made are with vegetables only and they can also be eaten as-is with a bit of soy sauce or whatever you fancy.
Here is my version of our beloved St. Louis specialty.
Egg Foo Yong for the St. Paul Sandwich Recipe
Source: Own creation (Based on taste memories and flavours I enjoy.)
Serves 3 to 4 | Low Carb | Vegetarian8 large eggs
4 tablespoons canola oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger root, minced
4 large scallions (green onions), chopped, about 1 cup
1 medium sweet onion, chopped, about 1 cup
2 cups bean sprouts
2 cups button mushrooms, thinly sliced
2 large red jalapenos, chopped, about 1 cup -OR-
1 cup red bell pepper, chopped
2 tablespoons soy sauce, reduced sodium
1/2 teaspoon black pepper (or to taste)
1 8 oz-can water chestnuts, choppedHeat 1 tablespoon oil in a nonstick pan over medium high heat and sauté scallions, onions, mushrooms, peppers, bean sprouts, ginger and water chestnuts until softened, about 5 minutes. Add garlic and cook another minute. Do not allow garlic to burn, it will become bitter. Set aside to cool.
In a medium bowl, beat eggs with soy sauce and black pepper, add vegetable mixture and stir until all ingredients are fully incorporated. Add remaining tablespoon of oil to non-stick pan over medium heat, ladle 1/6 of egg mixture into pancake-like shape, cook until golden brown, approx. 2 minutes on each side. Continue making 5 more patties, one at a time, with remaining mixture.
Serve on bread or bun of your choice, with whatever you prefer.
Filed under: Main Courses, Vegetarian
10 Comments Add your own
1.
Miss Rachel | June 23rd, 2008 at 6:25 am
Egg Foo Yong is one of my favorite Chinese (or Chinese-American) dishes, but I have never even heard of the St. Paul Sandwich. Thanks for sharing the story.
Your Egg Foo Yong pancakes look totally YUMMY!
2.
Joyce Bolden | June 24th, 2008 at 2:49 pm
Lynne,
I just wanted to commend you on doing such a great job and having a very interesting hobby. I had no idea how talented you are. I look forward to giving a few of your recipes a shot. I can’t very well say I’m a “Foodie” but I do a little something every now and then (when I’m not working) and my family enjoys it. Thanks for inviting me into your world, I’ve enjoyed the tour.
3.
farida | June 24th, 2008 at 6:38 pm
I love this twist:) So many great ingredients! I am sure it is delicious!
4.
Paula | June 25th, 2008 at 11:32 am
I haven’t had egg foo yong for years! I love the story behind the recipe, too. Gosh, now I have a craving for this!
5.
JennDZ_The LeftoverQueen | June 27th, 2008 at 3:23 pm
I just love omelets of any variety or nationality! Looks great!
6.
Lynne J. | June 28th, 2008 at 10:04 am
Hey everybody! Glad you guys enjoyed this post. It’s nice to see that there are others out there who are not only familiar with Egg Foo Yong, but have actually tried it and enjoy it. Thanks for expressing yourselves. I would never have known that without your comments.
7.
Denise Clarke | June 28th, 2008 at 8:01 pm
Egg Foo Yong … what’s not to like …all that healthy stuff and it tastes terrific! Love your blog … look forward to your next post.
Denise
http://www.WineFoodPairing.blogspot.com
8.
Teresa | June 29th, 2008 at 10:43 am
Looks yummy! I can’t wait to try it. Thanks for the idea. :-)
9.
Mickey | June 30th, 2008 at 6:50 am
Thanks for the education since our conversation, Lynne. I am going to try this next week and I will let you know how it comes out. The site is getting better and better. Keep up the great work and know that it’s nothing but LOVE for you my friend.
Mickey
10.
Lynne J. | June 30th, 2008 at 11:13 am
Denise - I know, right? It is quite delicious. Thanks for the compliments.
Teresa - Glad you find this interesting enough to try. Do let me know how it comes out.
Mickey - Thank you, my friend. Call me and tell me what you think.
Leave a Comment
XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
TrackBack URL | RSS feed for comments on this post.