Chicken Egg Foo Yong With Chinese Cabbage

Yield: 7 servings ( Serving Size: 1 patty )
Community Recipe from


  • Chinese or Napa cabbage
  • 4 Medium carrots
  • 10 ounce(s) Cubed cooked chicken
  • 4 tablespoon(s) Sesame oil
  • 2 cup(s) Bean sprouts
  • 4 Eggs
  • 1 teaspoon(s) Salt
  • 1/4 teaspoon(s) Red pepper flakes


  1. 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. 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. 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. 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.
January 2014

This recipe is a personal recipe added by Patc7979 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Egg Foo Yong With Chinese Cabbage Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy