How to Make Egg Foo Yung

Egg Foo Yung is an old standby when it comes to making Chinese food at home. This popular egg-based dish appeals to children and adults, and you can prepare it for breakfast, lunch or dinner. Follow the steps below to make Egg Foo Yung with sauce.

Things You'll Need

• 6 eggs
• 1 cup bean sprouts
• 1/4 cup minced green onion
• 1/4 cup shredded cabbage
• 8 water chestnuts, chopped
• 1/2 cup shredded chicken
• 1 teaspoon soy sauce
• 3 tablespoons peanut oil
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons vinegar
• 2 teaspoons sugar
• 2 tablespoons water
• 1 tablespoon cornstarch

Instructions

The Egg Foo Yung

1. Combine chicken, eggs, vegetables and soy sauce.

2. Heat peanut oil in a six-inch skillet over moderate heat.

3. Measure 1/3 cup of the egg mixture into the pan and cook like a pancake until it has browned on both sides.

4. Fry remaining egg mixture into patties. Keep them warm on cookie sheet in 250-degree oven until all the egg mixture is prepared.

The Sauce

1. Heat broth, soy sauce, sugar and vinegar in a small pan for Foo Yung sauce.

2. Blend cornstarch and water in a bowl and then whisk into sauce until the mixture becomes thick and bubbly.

3. Serve sauce over egg patties for delicious Egg Foo Yung.

Tips & Warnings

• Substitute pork for chicken or leave the meat out altogether and have a vegetarian meal.

• Do not stack Egg Foo Yung pancakes while keeping them warm. They will stick together.