When I found this recipe, it intrigued me. Probably, because I live about a 4 1/2 hour drive from St. Paul, Minnesota and wanted to know how St. Paul came up with such an unusual combination of ingredients. I was a little disappointed to find out the St. Paul sandwich was actually created in and a specialty of St. Louis, Missouri.
I bought my beans sprouts fresh from our local Asian market. The bad thing is once refrigerated fresh bean sprouts don’t have a very long life. I am going to sprout my own the next time I want to make this sandwich. Sprouting is easy. It just takes a little time. I will post a how to soon. I would stay away from canned bean sprouts as they would have the fresh taste and crunch of fresh ones.
If you like fried egg sandwiches you will love this unusual sandwich.
St. Paul Sandwich
From The Lucky Peach Presents 101 Easy Asian Recipes
Egg Foo Yung
3 TBS oil
1 cup bean sprouts
1/2 cup thinly sliced scallions
2 TBS minced green bell peppers
1 tsp soy sauce
pinch kosher salt
1/4 cup diced cooked ham, chicken, or beef, optional
2 large eggs
1 TBS cornstarch
4 slices white bread, lightly toasted
2 TBS mayonnaise
1 tomato, slices
8 dill pickle slices
Make Egg Foo Yung:
Heat 1 tablespoon oil in a a medium heavy skillet over medium heat. Add bean sprouts, scallions and green pepper. Cook, stirring , until the vegetables are sizzling and slightly wilted, about 3 minutes. Transfer to a plate and let cool slightly. Season the mixture with soy sauce and salt and pepper, to taste. Stir in the meat if using.
Crack the eggs into a bowl, then add the cornstarch and beat with a fork to incorporate the cornstarch and scramble the eggs. Pour the vegetable mixture into the the egg mixture and stir until everything is coated with egg.
Reheat the pan over medium-high heat. Add 1 tablespoon oil and spread around. Scoop half the batter into the pan and use a spatula to make it into a 4 inch patty, Cook until the edges are brown and set, then flip, and keep cooking until the patty is slightly puffed and cooked through, about 6 minutes, total. Transfer to a paper towel lined plate to drain. Repeat to make second patty.
Assemble the sandwiches:
Spread the lightly toasted bread with the mayonnaise. Add the lettuce, tomato, and dill pickles and serve.