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make it!<br />
Egg Foo Yung<br />
Makes 20 pancakes<br />
To properly cook<br />
these Asian pancakes,<br />
be sure the<br />
griddle or skillet is<br />
preheated so they<br />
set immediately.<br />
Recipe from our<br />
sister publication,<br />
CuisineatHome.com.<br />
²/3 cup small-curd cottage cheese<br />
(about 6 oz.)<br />
6 eggs, beaten<br />
1 cup chopped fresh mung bean<br />
sprouts<br />
3/4 cup minced celery<br />
1/4 cup grated Parmesan<br />
2 Tbs. minced scallions, plus more for<br />
garnish (optional)<br />
2 Tbs. low-sodium soy sauce<br />
Salt and black pepper<br />
1. Mash cottage cheese in medium bowl.<br />
Stir in eggs, sprouts, celery, Parmesan,<br />
2 Tbs. scallions, and soy sauce. Season<br />
with salt and pepper.<br />
2. Brush griddle or nonstick skillet with<br />
oil or spray with nonstick cooking<br />
spray, and heat over medium-low heat.<br />
When hot, scoop 2 Tbs. batter onto<br />
griddle and cook until light brown,<br />
2–3 minutes per side. Repeat with<br />
remaining batter. Garnish pancakes<br />
with scallions, if using, and serve with<br />
soy sauce.<br />
Per serving: 35 cal; 3g prot; 2g total fat (0.5g<br />
sat fat); 1g carb; 60mg chol; 125mg sod; 0g<br />
fiber; 1g sugar<br />
Photo: Pornchai Mittongtare; Styling: Robin Turk; Food Stylist: Claire Stancer<br />
MAY <strong>2020</strong> • 43
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