Egg Fu Yung - Egg Foo Young Recipe

Name: Egg Fu Yung - Egg Foo Young
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp (5 ml) cornstarch; 1 boullion cube; 1 tsp (5 ml) soy sauce; 1 tsp (5 ml) sugar; 1 tsp (5 ml) vinegar; 3 eggs, slightly beaten; 1/4 cup (60 ml) chopped green onion; 1 cup (225 ml) bean sprouts; 1/2 cup (125 ml) chopped cooked ham, shrimp, scallops, etc.; 2 tsp (10 ml) soy sauce; 1/8 tsp (1 ml) salt; 1 tsp (5 ml) vegetable oil

Servings: persons

1 tsp (5 ml) cornstarch
1 boullion cube
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) vinegar
3 eggs, slightly beaten
1/4 cup (60 ml) chopped green onion
1 cup (225 ml) bean sprouts
1/2 cup (125 ml) chopped cooked ham, shrimp, scallops, etc.
2 tsp (10 ml) soy sauce
1/8 tsp (1 ml) salt
1 tsp (5 ml) vegetable oil

1
Combine cornstarch with 1/2 cup (125 ml) cold water, then add other ingredients.
2
Bring to a boil, simmer 1 minute.
3
Remove from heat.
4
Cover and keep hot.
5
Combine all egg fu yung ingredients.
6
Slowly heat oil in small skillet.
7
Add egg mixture 1/4 cup (60 ml) at a time as for pancakes.
8
Saute, turning once, just until golden brown.

166

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 12 ingredients. The key ingredients include: 1 tsp (5 ml) cornstarch, 1 boullion cube, 1 tsp (5 ml) soy sauce, 1 tsp (5 ml) sugar, and more.

Yes, Egg Fu Yung - Egg Foo Young 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 - Egg Foo Young

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