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Chinese Egg Fu Yung

Updated on October 17, 2012

Egg Fu Yung

Egg Fu Yung with Gravy
Egg Fu Yung with Gravy
Roast Pork
Roast Pork
Bean Sprouts
Bean Sprouts
Fresh Shrimp
Fresh Shrimp
Scallions
Scallions
Water Chestnuts
Water Chestnuts
Green Peas
Green Peas

Chinese Cooking

Cast your vote for Egg Fu Yung

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Chinese Egg Fu Yung

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In China, fu yung is the name of a pretty light yellow flower that resembles the color of an omelet. Therefore, many Chinese egg dishes are called fu yung eggs or eggs fu yung. In China, these meat or shrimp filled egg patties are served plain while in America they are most often served with a rich brown gravy and rice.

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Almost any leftover meat or seafood can be used along with bean sprouts, water chestnuts and / or any combination of shredded vegetables. Think of this dish as a good way to make a light lunch using leftovers.

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The first recipe, which follows, is for a typical pork egg fu yung that you would find on the menu of many Chinese restaurants in America. It contains pieces of pork, bean sprouts and scallions and is served with a brown gravy made with Chicken broth, soy sauce and oyster sauce. Of course you could serve any leftover gravy that you might have around.

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The second recipe is for a more typical Chinese version made with shrimp, scallions, green peas and water chestnuts and served without any gravy. Again, you could substitute chicken, ham or even Chinese sausage in either recipe. You could also use shredded carrots or asparagus or some other vegetable. Use your imagination.

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Pork Egg Fu Yung with Gravy

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Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

20 Minutes

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Ingredients for the Gravy:

2 Cups of Chicken Broth

2 Tablespoons of Dark Soy Sauce

2 Tablespoon of Oyster Sauce

½ Teaspoon of Sesame Seed Oil

2 Tablespoon of Cornstarch mixed with 3 Tablespoons of Cold Water

Heat the first four ingredients to a boil, add the water and cornstarch while stirring and simmer until it thickens.

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Pork Egg Fu Yung (makes 4 patties):

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8 Oz. of Cantonese Barbecued Pork or Leftover Roast Pork cut into small pieces

8 Oz. of Fresh Bean Sprouts rinsed and drained

4 Scallions cut into pea sized pieces including the green parts

4 Tablespoons of Oil

4 Teaspoons Thin Soy Sauce

8 Eggs beaten with a teaspoon of salt and a little pepper

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Cooking Directions:

  1. It is best if you can use a small skillet (6 inches in diameter or less) to make each of the four pancakes.
  2. For each Pancake, add one tablespoon of oil and quickly stir-fry two ounces of pork and one scallion.
  3. Add one teaspoon of thin soy sauce and 2 ounces. of bean sprouts and quickly pour in 2 of the beaten eggs.
  4. Do not stir the mixture but cook over moderate heat until a patty forms. Then carefully flip it over and cook the other side.
  5. Repeat this process for all four pancakes and serve them warm with the gravy and steamed rice.

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Shrimp Egg Fu Yung

======================

Difficulty:

Easy

Preparation Time:

20 Minutes

Cooking Time:

20 Minutes

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Shrimp Mixture:

8 Oz. of Small Shrimp cleaned and cut in half lengthwise

1 Egg White

½ Teaspoon Salt

1 Teaspoon Dry White Wine

1 Teaspoon Cornstarch

Mix these ingredients together in a bowl and refrigerate while preparing the other ingredients.

=========================

Other Ingredients:

4 Scallions cut into pea sized pieces including the green parts

½ Cup of Frozen Green Peas

8 Water Chestnuts each cut into six pieces

4 Tablespoons of Oil for frying

4 Teaspoons of Thin Soy Sauce

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Egg Mixture:

Beat 8 Eggs with ½ Teaspoon Sugar, ½ Teaspoon Salt and 1 Tablespoon of Sesame Seed Oil.

====================

Cooking Instructions:

  1. It is best if you can use a small skillet (6 inches in diameter or less) to make each of the four pancakes.
  2. For each Pancake, add one tablespoon of oil and quickly stir-fry one quarter of the scallions, peas and water chestnuts
  3. Add ¼ of the shrimp mixture and when the shrimp turn white, stir in one teaspoon of thin soy sauce and quickly pour in ¼ of the egg mixture.
  4. Do not stir the mixture but cook over moderate heat until a patty forms. Then carefully flip it over and cook the other side.

I would serve these shrimp filled pancakes as a light lunch with a tossed salad and a glass of white wine.

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Egg Fu Yung

Canton (Guangdong) Provence of China where most American-Chinese food originated.

A
Canton, China:
Guangzhou, Guangdong, China

get directions

B
Hong Kong:
Hong Kong

get directions

Comments

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    • profile image

      Angelika 

      5 years ago

      Hassan March 11, 2013 at 2:21 am I will be making this. My dagehtur will be in heaven. She just told me tonight that as soon she has her own place she will only cook Asian food. Great recipe (like always)!

    • profile image

      Sukey 

      5 years ago

      With all these silly wesibtes, such a great page keeps my internet hope alive.

    • Au fait profile image

      C E Clark 

      7 years ago from North Texas

      Love Egg Fu Yung and have frequently searched for an easy recipe. Yours looks like it will fit the bill! Glad I've found it and plan to try it on my next vacation. Thank you for posting it!

    • rtburroughs2 profile image

      Robert Burroughs 

      7 years ago

      I am definitely making Some egg foo yung this week. I have been looking for a recipe.

    • eye say profile image

      eye say 

      7 years ago from Canada

      excellent, bookmarking for future reference, thanks!

    • urmilashukla23 profile image

      Urmila 

      7 years ago from Rancho Cucamonga,CA, USA

      Great recipe! Thanks for posting it.

    • picklesandrufus profile image

      picklesandrufus 

      7 years ago from Virginia Beach, Va

      sounds very tasty. I bookmark a lot fo your hubs!

    • thougtforce profile image

      Christina Lornemark 

      7 years ago from Sweden

      Chinese egg fu yung seems very practical and it is always good to learn new ways to make use of leftovers! Thanks for this tasty recipe, great pictures!

      Tina

    • Lizam1 profile image

      Lizam1 

      7 years ago from Scotland

      Thanks for the easy to follow recipes. I will be using up some left over salmon in one today:-)

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