St. Paul Sandwich (Egg Fu Yung/Egg Foo Yung Sandwich)
February 27, 2013
"A take-off of the well known Cantonese egg fu yung and local to the St. Louis area, this can now be found nationwide, in the local chop suey houses and Chinese express type restaurants. Surprisingly, the sandwich has nothing to do with St. Paul and why the sandwich is named that is unclear. But for anyone growing up in the St. Louis area might find this sandwich to be a happy memory, and a recipe almost lost to the culinary community. I have always seen this on plain white Wonder type of bread, but if you want to use a hamburger bun, that shouldn't make much difference."
- Serving Size: 1 (319.2 g)
- Calories 224.3
- Total Fat - 10 g
- Saturated Fat - 2.8 g
- Cholesterol - 339.8 mg
- Sodium - 319.2 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 1.7 g
- Sugars - 3.4 g
- Protein - 24.6 g
- Calcium - 53.5 mg
- Iron - 4.8 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.3 mg
In a small bowl, whisk together eggs, salt, and pepper.
Whisk together the soy sauce with cornstarch in a small bowl or cup.
Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through but are still a little crunchy. Set them aside to cool.
When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well.
Heat a small amount of oil in a skillet and when hot pour in about a heaping 1/2 cup of the foo yung mixture.
When the underside browns, flip the patty and brown the other side.
Serve patty on soft white bread with lettuce, tomato, pickle, and mayo.
We like ours with a squirt of sriracha sauce but I haven't seen restaurants serve it that way. But it is good.
Tips & Variations
No special items needed.