Egg Fu Yung

Egg patties filled with ham, bean sprouts, scallions, and crunchy vegetables are browned in a skillet and served with glossy soy gravy.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Chinese-American

Servings servings

Calories 265 kcal

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.

Nutrition