Recipe by Lorac
One of my favorite Chinese dishes. Great for a brunch, lunch or supper. Posted by request.
Top Review by ChrisMc
This is a great egg foo yung recipe - I've never had much luck getting the patties to stay together, but these shaped up very nicely. I did use one more egg than in the recipe. I used the bean sprouts, which are fast becoming a favorite vegetable. Definately a keeper recipe - thanks!
- 6 eggs, lightly beaten
- 1 cup fresh bean sprout
- 1⁄4 cup minced scallion
- 1⁄4 cup minced bamboo shoots or 1⁄4 cup celery or 1⁄4 cup shredded Chinese cabbage
- 4 water chestnuts, minced
- 1⁄3-1⁄2 cup slivered cooked ham or 1⁄3-1⁄2 cup chicken or 1⁄3-1⁄2 cup pork or 1⁄3-1⁄2 cup minced shrimp
- 1 teaspoon soy sauce
- 2 -3 tablespoons peanut oil (or other cooking oil)
Foo Yung Sauce
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions See How It's Made
- Mix eggs, vegetables, meat and soy.
- Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
- Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
- Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
- Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
- In a bowl, blend cornstarch and water.
- Add to sauce and cook, stirring, until sauce bubbles and thickens.
- Serve with hot Egg Foo Yung.