Vegetable Egg Foo Young – If you’ve enjoyed this dish in Chinese restaurants, use this recipe to recreate the dish at home. While not traditionally Chinese, it has long appealed to the American palate and it remains a great choice as a simple family dinner.
The egg foo young origin story is said to go back to the southern Chinese coastal province of Guangdong, formerly known as Canton. The dish can now be found as a Cantonese hybrid not only in this country, but across Asia too.
Try some of our other Asian recipes
Vegetable Egg Foo Yung
If you've enjoyed egg foo yung in Chinese restaurants, use this recipe to recreate the dish at home.
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Servings: 4
Calories: 379kcal
Ingredients
Sauce
- 1/2 cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp rice wine (or dry sherry)
- 1 dasg sesame oil
- black or white pepper to taste
- 1 tsp corn starch dissolved in 4 tsp water
For Egg Fu Yung
- 6 mushrooms
- 1/2 cup bean sprouts
- 1/2 cup Napa Cabbage shredded
- 5 large eggs
- 1 tsp salt
- ground black pepper to taste
- 2 tsp rice wine (or dry sherry)
- 2 tbsp canola oil
- 1/3 cup chopped onions
- 2 chopped green onions
Instructions
Sauce
- To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine (or sherry), sesame oil, and pepper to taste. Turn up the heat slightly and add the dissolved cornstarch-water mixture, stirring quickly to thicken.
- Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
Making the Egg Fu Yung
- Rinse and dry mushrooms slice and put aside
- Rinse the bean sprouts, shred the cabbage, and put aside.
- If desired, you can blanch the vegetables so they will be more tender—just be sure to drain them thoroughly.
- In a medium bowl, lightly beat the eggs with the salt, freshly ground black pepper, and the rice wine or sherry and put aside.
- Add 1 more tablespoon of oil, and stir-fry the reserved mushrooms until they're browned. Remove from the pan and put aside.
- Add the cooked onion, and mushrooms to the reserved egg mixture, along with the bean sprouts and cabbage.
- Add the remaining 1 tablespoon of oil to the pan. Using a spatula push egg mixture towards center of pan making a smaller circle. Cook for 2-3 minutes and flip. Cook for another 2 minutes.
- Then turn over and cook the other side until golden brown. Repeat until all mixture is used.
- Serve hot with the warmed sauce poured over the top.
Notes
if desired, and more Asian vegetables like stir-fried pea pods.
From: thesprueeats.com
Nutrition
Calories: 379kcal | Carbohydrates: 15g | Protein: 20g | Fat: 28g | Cholesterol: 286mg | Sodium: 1829mg | Calcium: 74mg
