Egg Fu Yung Recipe

Name: Egg Fu Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth; 2 tablespoons soy sauce; 2 teaspoons cornstarch; 2 tablespoons water; 2 teaspoons sesame oil; Pinch cayenne; 1 cup shredded cooked chicken or pork; 1/2 cup bean sprouts; 1/2 cup finely sliced celery; 1/2 cup finely sliced yellow onions; 1/2 cup finely sliced mushrooms; 1/2 cup finely chopped green onions; 1 teaspoon Essence, recipe follows; 1/4 teaspoon salt; Pinch cayenne; 6 large eggs, beaten; 6 tablespoons vegetable oil, for frying; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons water
2 teaspoons sesame oil
Pinch cayenne
1 cup shredded cooked chicken or pork
1/2 cup bean sprouts
1/2 cup finely sliced celery
1/2 cup finely sliced yellow onions
1/2 cup finely sliced mushrooms
1/2 cup finely chopped green onions
1 teaspoon Essence, recipe follows
1/4 teaspoon salt
Pinch cayenne
6 large eggs, beaten
6 tablespoons vegetable oil, for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
To make the sauce, in a medium saucepan, combine the chicken broth and soy sauce and bring to a boil.
2
Reduce the heat to a simmer.
3
In a small bowl combine the cornstarch and water and stir until dissolved.
4
Slowly add to the hot broth, stirring constantly until the sauce thickens.
5
Add the oil and cayenne and remove from the heat.
6
Cover to keep warm.
7
In a large bowl, combine all the ingredients except the oil.
8
Stir well to combine.
9
In a wok or large skillet, heat 6 tablespoons of the oil over medium-high heat.
10
Add the meat/vegetable/egg mixture and stir-fry for 4 minutes, so that the eggs set and it lightly browns.
11
Remove from the heat and serve immediately with the warm sauce.
12
Combine all ingredients thoroughly and store in an airtight jar or container.
13
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
14
Published by William and Morrow, 1993.

738

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 25 ingredients. The key ingredients include: 1 cup chicken broth, 2 tablespoons soy sauce, 2 teaspoons cornstarch, 2 tablespoons water, and more.

Yes, Egg Fu 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 Fu Yung

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