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Egg Foo Yung Recipe

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If you’re looking for a new breakfast idea or a lighter lunch option, egg foo yung is a great one to try.

Ingredients

Units Scale
  • 6 eggs
  • 1 cup fresh bean sprouts
  • 1/4 cup green onion (minced)
  • 1/4 cup bamboo shoots (minced)
  • 4 water chestnuts (minced)
  • 1/4 cup slivered ham
  • 1 teaspoon soy sauce
  • oil (for cooking)

Foo Yung Sauce-

  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. In a bowl mix together eggs, vegetables,  ham and soy sauce.
  2. Heat a skillet with a little bit of oil or cooking spray and add 1/3 cup of the egg mixture. Cook either as you would a pancake, once lightly browned on one side flip and brown the other, or fold as you would an omelet. Repeat until the egg mixture is gone.
  3. To make foo yung sauce – Add chicken broth, soy sauce, vinegar and sugar to a saucepan. Bring sauce to a boil. Meanwhile, combine cold water and cornstarch in a small bowl. When the sauce starts boiling, stir in the cornstarch mixture. Cook, stirring until sauce is thickening and bubbling.

Nutrition

Find it online: https://blogchef.net/egg-foo-yung-recipe/