Egg Fu Yung Recipe

Name: Egg Fu Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, as needed; 3 shallots, thinly sliced; 1 green pepper, seeded and diced; 1 celery stalk, chopped; 2 garlic cloves, minced; 1 cup bean sprouts; 4 oz (115g) small shrimp, peeled and deveined; 5 eggs, beaten; 3/4 cup vegetable stock; 1 tbsp oyster sauce; 1 tbsp soy sauce; 1 tbsp Chinese rice wine or sherry; 2 tsp cornstarch; Boiled rice, to serve; Wok

Servings: persons

Vegetable oil, as needed
3 shallots, thinly sliced
1 green pepper, seeded and diced
1 celery stalk, chopped
2 garlic cloves, minced
1 cup bean sprouts
4 oz (115g) small shrimp, peeled and deveined
5 eggs, beaten
3/4 cup vegetable stock
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Chinese rice wine or sherry
2 tsp cornstarch
Boiled rice, to serve
Wok

1
Heat 2 tbsp oil in a wok over high heat.
2
Add the shallots, bell pepper, celery, and garlic and stir-fry for 3 minutes.
3
Add the bean sprouts, stir-fry for 1 minute, then add the shrimp and stir-fry for 1 minute, or until the shrimp turn pink.
4
Transfer to a bowl and let cool.
5
Add the beaten eggs, stirring until well combined.
6
Wash the wok and wipe dry with paper towels.
7
Return the wok to high heat and pour in 2in (5cm) oil.
8
When the oil is hot, ladle 1/4 of the mixture into the oil.
9
Fry about 2 minutes, until the underside is lightly browned, spooning a little of the hot oil over the eggs so the top starts to set.
10
Carefully turn the egg cake over and cook 1 minute, until lightly browned on the other side.
11
Transfer to paper towels to drain.
12
Keep warm in a 200F (95C) oven while making the remaining cakes.
13
Meanwhile, mix the stock, oyster sauce, soy sauce, and rice wine in a saucepan.
14
Dissolve the cornstarch in 2 tbsp cold water, and stir into the stock mixture.
15
Bring to a boil over high heat, stirring constantly until thickened; simmer for 1 minute.
16
Serve the cakes with the sauce and rice.

321

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: Vegetable oil, as needed, 3 shallots, thinly sliced, 1 green pepper, seeded and diced, 1 celery stalk, chopped, and more.

Yes, Egg Fu 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.

Egg Fu Yung

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