Egg Foo Yong (All Vegetables)

Posted byNoriePosted inBreakfast, Recipe, VegetablesTags:,

Or Egg Foo Young or Egg Fu Yong

Egg Foo Yong or Egg Fu Young is a very popular Chinese dish in restaurants all over the world.  It is delicious and very easy to make.  Paired with Jasmine rice makes an excellent meal.  It can also be served for breakfast.

Egg Foo Yong usually has some kind of meat in it and more commonly cooked with shrimp. Pre-cooked chicken, pork or even beef is also used.  However, if using beef, it has to be sliced paper thin in tiny pieces. 

I made this one without any meat at all and it turned out delicious.

Egg Foo Yong is very similar to the Filipino Ukoy.  The only difference is Ukoy uses starch and/or flour for binder whereas Egg Foo Yong uses only eggs.  Also, Egg Foo Yong is drizzled with a sauce or gravy and Ukoy is dipped in vinegar and garlic.

Another Filipino dish similar to this is Torta or tortilya.

Vegetable Tortas

This recipe may make about 4 or 5 patties and may serve 2 to 3 persons.

Ingredients:

  • 4 eggs
  • ½ cup thinly sliced onion
  • ½ cup thinly sliced cabbage
  • 1 stalk celery thinly sliced diagonally
  • 2 spring onions chopped (reserve some green pieces for garnish)
  • 1 ½ cups fresh bean sprouts or 1 can, drained
  • ½ cup carrot sticks
  • ½ cube chicken bouillon
  • 1 TBS light soy sauce
  • Dash of ground white pepper or black pepper
  • Cooking oil

Heat 1TBS oil in a skillet or wok.  Drop in the half cube chicken bouillon.  Press and stir in the oil to dissolve.  Drop in all the vegetables and sauté for 1 minute. Add the soy sauce, dash of pepper. Don’t over cook the vegetables.  Remove from pan into a colander and drain.  Allow it to cool then transfer to a medium size bowl.  Break the eggs one at a time and drop it on top of the vegetables.  Mix the first egg with the vegetables like folding over but do not beat. Repeat until all eggs are used.

Heat a thin layer of oil in a wok or skillet (350°F).  Using a ladle, scoop the mixture. Lower the ladle and lean the side of the ladle against one side of the skillet.  Using the side of the skillet as support for the ladle, tilt the ladle slowly towards the center letting some of the egg mixture flow into the hot oil and hold for a second or two.  Let the mixture simmer and bubble before letting the rest of the mixture slide out of the ladle.  Do another batch on the other side of the skillet or wok.  Fry for about 2 minutes until the egg is set and browned on the edges then turn over and cook for 2 more minutes.  Watch the oil temperature and don’t let it cool down but not get too hot.

The above vegetables are only what I have available.  You can use any kind of vegetables you might like.  Bean sprouts are the main ingredient but you can substitute it with Chinese cabbage and you can also add green peas.

For the sauce or gravy:

  • Heat 1 can of chicken broth.  Add:
  • 1TBS. Light soy sauce
  • 1 tsp. Dark soy sauce
  • 1TBS sesame oil
  • 1 TBS oyster sauce
  • 1 TBS Hoisin sauce
  • 1 tsp. sugar
  • 1 tsp. sherry or Chinese rice wine
  • 1 tsp. rice vinegar or white vinegar
  • 1/4 tsp. salt or to taste and
  • ¼ tsp. ground white pepper

Heat to boiling then add 1 TBS corn starch dissolved in a little water.  Stir until thickened.  My son Jerome used Hoisin sauce and Sriracha instead of the sauce above and said they were good with the Egg Foo Yong.  You can also use watered down Hoisin sauce or Blackbeans sauce.