Egg Foo Yong

READY IN: 30mins
Top Review by - Carla -

This was my first time every making/having Egg Foo Yung so I wasn't sure what to expect. Luckily, my husband was home early enough to give me the details of how this dish should be. I madethe recipe vegetarian and added some extra vegetables (mushrooms, green pepper) in place of the meat. I also added some 5 spice powder in addition to salt & pepper. I had a bit of a difficult time with the sauce, it just wasn't thickening as expected to. I ended up adding more cornstarch, as well as a bit of Soy Sauce and a tiny tad of my Gingered Herb Vinegar. The sauce thickened - the egg's were foo'd and it was very good. Thank you! :)

Ingredients Nutrition


  1. Combine all ingredients except eggs and mix thoroughly.
  2. Add eggs to mixture and blend together.
  3. Heat enough oil to cover bottom of large skillet.
  4. Form patties using approximately 1/3 cup of mixture.
  5. Fry until brown on both sides turning only once.
  6. Heat liquid for gravy in small saucepan.
  7. Add remaining sauce ingredients and cook until thick and bubbly, stirring constantly.
  8. Pour over patties and serve hot.
  9. * Use leftover barbecued pork, chicken, beef or ham.

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