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.
- 5 eggs, lightly beaten
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1 cup fresh bean sprout
- 1⁄4 cup green onion, finely chopped
- 1⁄4 cup sliced celery
- 1⁄4 cup slivered yellow onion
- 1 teaspoon soy sauce
- 1⁄4 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 cup cooked pork or 1 cup cooked ham or 1 cup cooked chicken or 1 cup cooked shrimp, chopped
- 8 slices soft white bread (such as Wonder)
- cooking oil
- 4 pieces iceberg lettuce
- 4 -8 slices ripe tomatoes
- 4 dill pickle slices
- 1⁄4 cup mayonnaise
- 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. 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 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.