Nutritional Guidelines (per serving) | |
---|---|
379 | Calories |
28g | Fat |
15g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings: 1 omelet (3 to 4 servings) | |
Amount per serving | |
Calories | 379 |
% Daily Value* | |
Total Fat 28g | 36% |
Saturated Fat 7g | 33% |
Cholesterol 286mg | 95% |
Sodium 1829mg | 80% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 4g | 13% |
Protein 20g | |
Calcium 74mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
If you've enjoyed egg foo yung in Chinese restaurants, use this recipe to recreate the dish at home. Essentially an omelet shaped like a pancake, egg foo yung is a cultural hybrid of a dish. It's largely known as Chinese-American, but it's also served in countries such as Britain and Southeast Asia.
While not traditionally Chinese, egg foo yung has long appealed to the American palate and it remains a great choice as a simple family dinner.
Watch Now: Easy Egg Foo Yung With Gravy Recipe
Ingredients
- For the Sauce:
- 1/2 cup low-sodium chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- Dash sesame oil
- Optional: freshly ground black or white pepper (to taste)
- 1 teaspoon cornstarch dissolved in 4 teaspoons water
- For the Egg Foo Young:
- 6 mushrooms
- 1/2 cup mung bean sprouts
- 1/4 to 1/2 cup Napa cabbage (shredded)
- 3 Chinese sausages (lap cheong)
- 5 large eggs
- 1 teaspoon salt
- Freshly ground black pepper (to taste)
- 2 to 3 teaspoons Chinese rice wine (or dry sherry)
- 3 tablespoons canola (or corn or peanut oil)
- 1/4 cup onion (peeled and chopped)
- 2 green onions (chopped)
Steps to Make It
Note: while there are multiple steps to this egg foo yung recipe, it is broken down into workable steps to help you better plan for cooking.
Make the Sauce
-
Gather the ingredients.
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To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine (or sherry), sesame oil, and pepper to taste. Turn up the heat slightly and add the dissolved cornstarch-water mixture, stirring quickly to thicken.
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Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
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Make the Egg Foo Yung Omelet
-
Gather the ingredients.
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Wipe the mushrooms with a damp cloth, slice, and reserve.
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Rinse the mung bean sprouts, shred the cabbage, and reserve.
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If desired, you can blanch the vegetables so they will be more tender—just be sure to drain them thoroughly.
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Chop the sausage on the diagonal into 1/4-inch pieces and reserve.
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In a medium bowl, lightly beat the eggs with the salt, freshly ground black pepper, and the rice wine or sherry and reserve.
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Heat 1 tablespoon oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
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Add 1 more tablespoon of oil, and stir-fry the reserved mushrooms until they're browned. Remove from the pan and reserve.
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Add the cooked sausage, onion, and mushrooms to the reserved egg mixture, along with the mung bean sprouts and cabbage.
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Add the remaining 1 tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.
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Then turn over and cook the other side until golden brown.
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Serve hot with the warmed sauce poured over the top.
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Accompany with steamed rice, if desired, and more Asian vegetables like stir-fried pea pods.
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