Cantonese-Style Egg Foo Yong Recipe

Name: Cantonese-Style Egg Foo Yong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 1/2 c. shredded cooked meat, poultry or fish; 1/2 c. slivered celery stalks; 1/2 c. slivered mushrooms; 1 c. bean sprouts or slivered bamboo shoots; 1/4 c. slivered onions; 1 tsp. salt; 1/4 tsp. m.s.g. (optional); pepper to taste; vegetable oil for frying; sauce

Servings: persons

5 large eggs
1/2 c. shredded cooked meat, poultry or fish
1/2 c. slivered celery stalks
1/2 c. slivered mushrooms
1 c. bean sprouts or slivered bamboo shoots
1/4 c. slivered onions
1 tsp. salt
1/4 tsp. m.s.g. (optional)
pepper to taste
vegetable oil for frying
sauce

1
Mix eggs, meat, celery, mushrooms, bamboo shoots, onions, salt, m.s.g. and pepper in large bowl; do not beat.
2
Heat 1/2 cup oil in deep skillet, Dutch oven or wok over medium heat.
3
Spoon 1/4 of the egg mixture into oil carefully.
4
Cook until edges are brown; turn gently.
5
Brown on other side.
6
Remove to plate.
7
Fry remaining 3 portions in same manner, adding additional oil if needed.
8
Serve hot, plain or with sauce.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 large eggs, 1/2 c. shredded cooked meat, poultry or fish, 1/2 c. slivered celery stalks, 1/2 c. slivered mushrooms, and more.

Yes, Cantonese-Style Egg Foo Yong falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cantonese-Style Egg Foo Yong

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