Egg Foo Yong

Ready in 10 minutes

This recipe can have various meats, fish, shellfish, or other vegetables added if desired. The original recipe called for the shrimp as listed in the variation below. I have modified it to be either vegetarian or to have other variations. Since I am vegetarian, this is one of MY "must have" items on a Chinese dinner. It is easy to make and takes very little time. Almost as easy as scrambling eggs.

Top-ranked recipe named "Egg Foo Yong"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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1/2 cup Bean sprouts
3/4 cup mushrooms; in 1/4 inch dice
1/4 cup Vegetable oil
3 Eggs
-- Foo Yung Sauce --
3/4 cup Chicken Stock
1 tablespoon Soy sauce
1/2 teaspoon Salt
1 tablespoon Cornstarch; dissolved in
2 tablespoon Cold water; or chicken stock

Original recipe makes 6

Servings  

Preparation

Prepare Ahead:

Rinse bresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat them dry.

Have the bean sprouts, mushrooms, eggs, any other meat, fish, or vegetables (prepared) that you wish to add within easy reach. Also have the oil and the stock, soy sauce, and cornstarch mixture handy.

To Cook:

In a small saucepan, bring the stock to a boil. Add the soy sauce, salt, and cornstarch mixture. Reduce the heat and cook for 2 minutes until the sauce is thick and clear. Keep warm over low heat.

Set a 12 inch wok or 8 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about and heat for another 30 seconds, turning the heat down if the oil begins to smoke. Cook any chopped meat, fish, shrimp, etc, until cooked through. Transfer them to a plate to cool.

Break eggs into a bowl and beat them with a fork or whisk until they are well combined. Add the bean sprouts, mushrooms, and any other meat, fish, or vegetables that you may have prepared and want to add. Set the wok or skillet again over high heat for 30 seconds. Add 1 tablespoon oil, swirl it about, reduce the heat to low, then pour in about 1/4 cup of the egg mixture. Let it cook undisturbed for 1 minute, or until lightly browned. Turn the pancake over and cook for another minute. Transfer the pancake to a heatproof platter and cover with foil to keep warm.

Following the same procedure, make 5 more pancakes with the remaining egg mixture. Add about 1 teaspoon of oil to the wok or skillet for each new pancake and stack them on the platter as you proceed. Serve with sauce poured over each pancake. Althought it is not classic, some Chinese cooks garnish this dish with green peas.

Notes

Variations:

Roast Pork Egg Foo Yong: Add 1/2 cup of diced roast pork to recipe and use only 4 mushrooms.

Shrimp Egg Foo Yong: Add 1/2 cup of diced raw shrimp, cooked before adding to the egg mixture, and use only 4 mushrooms.

Crab Egg Foo Yong: Use only 4 mushrooms and add 1/2 can of crab meat (or fresh crab, flaked, if you have it).

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 262 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Just like what you get at a Chinese restaurant!
marktaz 1 year ago
Variations: Roast Pork Egg Foo Yong: Add 1/2 cup of diced roast pork to recipe and use only 4 mushrooms. Shrimp Egg Foo Yong: Add 1/2 cup of diced raw shrimp, cooked before adding to the egg mixture, and use only 4 mushrooms. Crab Egg Foo Yong: Use only 4 mushrooms and add 1/2 can of crab meat (or fresh crab, flaked, if you have it). [I posted this recipe.]
jfitch 7 years ago
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