Chilli-Zucchini Egg Foo Yung Recipe

Name: Chilli-Zucchini Egg Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Chicken Stock; ⅓ cups Oyster Sauce; 1 Tablespoon Cornstarch (Cornflour In Aus/NZ); 1/4 cups Mushrooms (optional), Finely Chopped; 8 whole Eggs, Lighty Whisked; ⅓ cups Cold Water; 2 whole Zucchini, Trimmed And Finely Chopped; 1 whole Fresh Long Red Chili, Finely Chopped; 3 whole Shallots Or Green Onions, Trimmed And Finely Chopped; 1 Tablespoon Peanut Oil; 2- 1/2 cups Bean Sprouts, Trimmed

Servings: persons

1 cup Chicken Stock
⅓ cups Oyster Sauce
1 Tablespoon Cornstarch (Cornflour In Aus/NZ)
1/4 cups Mushrooms (optional), Finely Chopped
8 whole Eggs, Lighty Whisked
⅓ cups Cold Water
2 whole Zucchini, Trimmed And Finely Chopped
1 whole Fresh Long Red Chili, Finely Chopped
3 whole Shallots Or Green Onions, Trimmed And Finely Chopped
1 Tablespoon Peanut Oil
2- 1/2 cups Bean Sprouts, Trimmed

1
1.
2
Combine the chicken stock, oyster sauce, and cornstarch in a small saucepan over high heat.
3
Bring to a boil, stirring often.
4
Add in the mushrooms.
5
Let simmer for 3 minutes or until thickened.
6
2.
7
Combine the eggs, water, zucchini, chilli and two-thirds of the green onions in a large mixing bowl.
8
3.
9
Heat 1 teaspoon of the peanut oil in a 12-inch (30 cm) nonstick fry pan over medium-high heat.
10
Add one-quarter of the egg mixture, tilting the pan to cover the base.
11
Top with one-quarter of the bean sprouts, flatten slightly.
12
4.
13
Cook for 2-3 minutes or until just set, then fold in half and let cook another 1-2 minutes.
14
Transfer to a plate and cover with foil to keep warm.
15
5.
16
Repeat steps 3 and 4 until all ingredients are used.
17
6.
18
Divide the omelets and drizzle with the sauce, then top with remaining green onions.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup Chicken Stock, ⅓ cups Oyster Sauce, 1 Tablespoon Cornstarch (Cornflour In Aus/NZ), 1/4 cups Mushrooms (optional), Finely Chopped, and more.

Yes, Chilli-Zucchini Egg Foo Yung falls under the Seafood 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.

That's it — enjoy your meal!

Chilli-Zucchini Egg Foo Yung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions