For a meal that comes together quickly but provides both protein and vegetables, our go-to is egg fu yung. This recipe is a great way to use up leftover pork, shrimp, chicken, or ground beef from last night’s dinner. If you do not have bamboo shoots, you can substitute an equal amount of celery or Chinese cabbage.
We like to pair this recipe with a side of steamed rice and egg rolls. In just 15 minutes from start to finish, you can serve your family freshly prepared Asian food at home!
Table of Contents
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Ingredients
- 6 eggs
- 1/2 pint bean sprouts
- 4 tablespoons scallions
- 4 teaspoons bamboo shoots
- 4 water chestnuts
- 1/2 cup ham
- 1 1/3 tablespoons soy sauce
- 3 tablespoons peanut oil
- 1 cup chicken broth
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 1 tablespoon corn starch
- 2 tablespoons water
Preparation
- Mince all the vegetables, and shred the meat.
- Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and 1 teaspoon of soy sauce.
- Heat 2 tablespoons of cooking oil in a small skillet for 30 seconds over medium-high heat.
- Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.
- Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.
- Mix the water and corn starch together.
- Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boil. Add the cornstarch mixture, and continue cooking until the sauce thickens.
- Serve the egg fu yung topped with the sauce.