Egg Foo Yong Recipe

Name: Egg Foo Yong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 cup meat, barbecued (your choice); 1 cup fresh bean sprout; ½ cup celery, thinly sliced; ¼ cup onion, thinly sliced; ¼ cup green onion, chopped fine; ¼ cup mushroom, sliced into strips; 6 eggs; salt & pepper; 1 g msg (optional); 2 cups chicken or 2 cups beef soup stock; salt; 1 ½ teaspoons cornstarch

Servings: persons

1 cup meat, barbecued (your choice)
1 cup fresh bean sprout
½ cup celery, thinly sliced
¼ cup onion, thinly sliced
¼ cup green onion, chopped fine
¼ cup mushroom, sliced into strips
6 eggs
salt & pepper
1 g msg (optional)
2 cups chicken or 2 cups beef soup stock
salt
1 ½ teaspoons cornstarch

1
Combine all ingredients except eggs and mix thoroughly.
2
Add eggs to mixture and blend together.
3
Heat enough oil to cover bottom of large skillet.
4
Form patties using approximately 1/3 cup of mixture.
5
Fry until brown on both sides turning only once.
6
Heat liquid for gravy in small saucepan.
7
Add remaining sauce ingredients and cook until thick and bubbly, stirring constantly.
8
Pour over patties and serve hot.
9
* Use leftover barbecued pork, chicken, beef or ham.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 cup meat, barbecued (your choice), 1 cup fresh bean sprout, ½ cup celery, thinly sliced, ¼ cup onion, thinly sliced, and more.

Yes, Egg Foo Yong falls under the Meat & Poultry 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.

Egg Foo Yong

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