Egg Fu Yung
Ingredients
- 6 eggs
- 1/2 pint bean sprouts
- 4 tablespoons scallions, minced
- 4 teaspoons bamboo shoots, minced
- 4 water chestnuts, minced
- 1/2 cup ham, shredded
- 1 1/3 tablespoons soy sauce
- 3 tablespoons peanut oil
- 1 cup chicken broth
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Mince all vegetables and shred the ham.
- In a bowl, beat eggs and mix in meat, vegetables, and 1 teaspoon of soy sauce.
- Heat 2 tablespoons oil in skillet over medium-high heat. Add 1/3 cup of batter and cook until browned on both sides. Repeat with remaining batter.
- Place cooked pancakes on an oven-safe plate and keep warm in a low oven.
- Mix cornstarch with water. In a saucepan, bring broth, sugar, vinegar, and remaining soy sauce to a boil. Stir in cornstarch slurry and cook until thickened.
- Serve egg fu yung warm with sauce on top.
Notes
This recipe can be made with leftover meats or vegetarian by skipping the ham.
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