Clean Out The Fridge Egg Fu Yum Recipes

Steps:

• Cook ramen noodles according to package. DO NOT add the seasoning packet. Save for another use.
• In a mixing bowl, beat eggs, mustard, seseme oil, baking powder, and soy sauce.
• Drain bean sprouts and bamboo shoots. Drain well and pat dry. These ingredients must be completely dry. You may use fresh bean sprouts, if you like.
• Shred carrots and dice green onions. Chop bamboo shoots.
• Add vegetables and ramen to egg mixture. Mix well.
• Heat 1 T butter (or oil)for each pancake (egg fu yum).
• I make my pancakes by using a small ladle to drop into the skillet. You don't want the pancake to be more than about 3 inches across, or it will be hard to flip. Make sure your skillet is hot, but not screaming hot. I usually cook only one pancake at a time, so I can watch them better and not tear them up.
• Cook in butter or oil about four-six minutes each side. You want them browned but not burned. Do not attempt to flip them until you lift one side with a spatula to see if it is browned.
• Add 1 T butter each time you start a new pancake.
• Set aside pancakes, keep warm.
• For sauce:.
• Chop round steak into bite size pieces. Brown in skillet with 1 T oil. Drop heat in skillet to low.
• add soy, dry mustard, beef gravy, peas, and seseme oil.
• Heat until frozen peas are hot, about five minutes.
• Place two pancakes on a plate.
• Serve with the sauce on top or on the side in a dipping bowl.