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Egg Foo Yung
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Vegetable Egg Foo Yung

If you've enjoyed egg foo yung in Chinese restaurants, use this recipe to recreate the dish at home.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: egg foo yung
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.
  • Heat 1 tablespoon oil in a wok or frying pan over medium heat. When the oil is hot, add the onion. Stir fry for 2 minutes, then remove from the pan with a slotted spoon 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