Egg Foo Yung Recipe

Name: Egg Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, lightly beaten; 1 cup fresh bean sprout; 1/4 cup minced scallion; 1/4 1/4 cup celery or 1/4 cup shredded Chinese cabbage; 4 water chestnuts, minced; 1/3 - 1/2 1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp; 1 teaspoon soy sauce; 2 -3 tablespoons peanut oil (or other cooking oil); Foo Yung Sauce; 1 cup chicken broth; 1 tablespoon soy sauce; 2 teaspoons sugar; 2 teaspoons vinegar; 1 tablespoon cornstarch; 2 tablespoons water

Servings: persons

6 eggs, lightly beaten
1 cup fresh bean sprout
1/4 cup minced scallion
1/4 1/4 cup celery or 1/4 cup shredded Chinese cabbage
4 water chestnuts, minced
1/3 - 1/2 1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)
Foo Yung Sauce
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

1
Mix eggs, vegetables, meat and soy.
2
Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
3
Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
4
Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
5
Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
6
In a bowl, blend cornstarch and water.
7
Add to sauce and cook, stirring, until sauce bubbles and thickens.
8
Serve with hot Egg Foo Yung.

633

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 15 ingredients. The key ingredients include: 6 eggs, lightly beaten, 1 cup fresh bean sprout, 1/4 cup minced scallion, 1/4 1/4 cup celery or 1/4 cup shredded Chinese cabbage, and more.

Yes, Egg Foo Yung falls under the Soups & Stews 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 Yung

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