|Nutritional Guidelines (per serving)|
|Servings: 1 omelet (3 to 4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||13%|
|*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.
- 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)
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.
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.
Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
Make the Egg Foo Yung Omelet
Gather the ingredients.
Wipe the mushrooms with a damp cloth, slice, and reserve.
Rinse the mung bean sprouts, shred the cabbage, and reserve.
If desired, you can blanch the vegetables so they will be more tender—just be sure to drain them thoroughly.
Chop the sausage on the diagonal into 1/4-inch pieces and reserve.
In a medium bowl, lightly beat the eggs with the salt, freshly ground black pepper, and the rice wine or sherry and reserve.
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.
Add 1 more tablespoon of oil, and stir-fry the reserved mushrooms until they're browned. Remove from the pan and reserve.
Add the cooked sausage, onion, and mushrooms to the reserved egg mixture, along with the mung bean sprouts and cabbage.
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.
Then turn over and cook the other side until golden brown.
Serve hot with the warmed sauce poured over the top.
Accompany with steamed rice, if desired, and more Asian vegetables like stir-fried pea pods.