Egg Foo Yung is a Cantonnese recipe. There’s no one specific recipe. The ingredients can be anything you have leftover in your fridge, with or without meat. The following recipe is the basics with a few suggestions of things to add. It’s all about your taste and preference.
Egg Foo Yung
(for one person)
2 eggs (well beaten)
1/2 tsp soy sauce
1/2 tsp oil
1/2 tsp pepper
2 tbsp oil
1/4 onion (sliced)
2 oz chopped shrimp
2 oz ground pork OR
Char Siu (Chinese BBQ pork)
OR 2 or 3 bacon strips
Suggested vegetables
(any combination)
1/4 cup bean sprouts
1/4 cup carrot (julienne)
1/4 cup shredded cabbage
1/4 celery
Slurry
1 tbsp corn starch
1 tbsp cold water
Gravy
1/2 cup chicken broth
1/4 cup oyster sauce
1 tsp soy sauce
1 tsp sesame oil
Directions:
Beat eggs, add soy sauce, oil, pepper and 1/2 the slurry. Set aside.
If using Shrimp, chop and stir fry until done. Set aside
Heat a flat bottomed fry pan to medium; Add tbsp oil and move it around entire pan. Add onions and fry 1 minute; add pork and fry until cooked; add beat sprouts and heat until wilted. (if using other vegetables, stir fry to crisp done) Remove from pan and set aside.
Clean pan and reheat; add tbsp oil and move it around to coat entire pan. Beat eggs again and pour into pan. Add onion and whatever combination of meat and vegetables you’ve chosen. Fry until golden; fold in half, continue to fry until cooked through. Remove from pan and set aside.
Alternatively, add onion and meat/vegetables mixture to the eggs; spoon into fry pan in 2 equal parts; fry until golden ;flip each one to fry the other side. Remove from pan.
Add gravy to pan and heat through; add remaining slurry and heat until thickened. Add sesame oil. Pour over the Egg Foo Yung and serve. (garnish with chopped green onions)
