Savory Vegetable and Pork Egg Foo Yung
Indulge in this delightful Savory Vegetable and Pork Egg Foo Yung, a classic Chinese omelette filled with fresh vegetables and your choice of pork or shrimp. This dish combines wholesome ingredients, including bean sprouts, scallions, and crunchy water chestnuts, creating a satisfying and flavorful meal that is perfect for lunch or a snack. Topped with a tangy soy-based sauce, this dish is quick to prepare and can be easily customized to suit your taste. Share this dish with family and friends for a taste of authentic Asian cuisine!
4
Servings
160
Calories
14
Ingredients
Ingredients
eggs
6 (lightly beaten)
fresh bean sprouts
1 cup
minced scallion
1/4 cup
celery or shredded Chinese cabbage
1/4 cup (finely chopped)
water chestnuts
4 (minced)
ground pork or minced shrimp
1/3-1/2 cup
soy sauce
1 teaspoon
peanut oil (or other cooking oil)
2-3 tablespoons
chicken broth
1 cup
soy sauce for sauce
1 tablespoon
sugar
2 teaspoons
vinegar
2 teaspoons
cornstarch
1 tablespoon
water for sauce
2 tablespoons
Instructions
1
In a large bowl, combine the lightly beaten eggs, bean sprouts, minced scallion, celery (or Chinese cabbage), minced water chestnuts, and ground pork (or shrimp). Add 1 teaspoon of soy sauce and mix well until all ingredients are evenly incorporated.
2
Heat 2 teaspoons of peanut oil in a 4-6 inch skillet or non-stick pan over moderate heat for about 30 seconds until shimmering.
3
Pour 1/3 cup of the egg mixture into the skillet, spreading it gently to form a round pancake. Cook until the bottom is lightly browned (approximately 2-3 minutes), then carefully flip the pancake over to brown the other side for another 2-3 minutes.
4
Transfer the cooked pancake to a warm plate without stacking to prevent sogginess. Repeat the process for the remaining egg mixture, adding more oil to the skillet as needed between batches.
5
For the Foo Yung Sauce, in a small pan, combine the chicken broth, 1 tablespoon of soy sauce, sugar, and vinegar. Bring to a gentle simmer over medium heat.
6
In a separate bowl, mix the cornstarch and water until smooth. Gradually stir this mixture into the simmering sauce, cooking and stirring until the sauce bubbles and thickens, about 2-3 minutes.
7
Serve the warm Egg Foo Yung pancakes drizzled with the hot Foo Yung Sauce, and enjoy your delicious meal!
Nutrition Information
8g
Fat
11g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Vegetable and Pork Egg Foo Yung?
It is a classic Chinese omelette filled with fresh vegetables and your choice of ground pork or minced shrimp, topped with a tangy soy-based sauce.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
Can I use shrimp instead of pork?
Yes, the recipe allows for the use of either ground pork or minced shrimp based on your preference.
What vegetables are included in the mixture?
The mixture includes fresh bean sprouts, minced scallion, celery or Chinese cabbage, and minced water chestnuts.
How many eggs are required for this dish?
You will need 6 lightly beaten eggs for the base of the Egg Foo Yung.
What is the calorie count per serving?
Each serving contains approximately 160 calories.
What type of oil is recommended for cooking?
Peanut oil is recommended, though other cooking oils can be used as a substitute.
How do I prepare the water chestnuts?
The 4 water chestnuts should be minced before being added to the egg mixture.
What is the fat content in this recipe?
There are 8 grams of fat per serving in this dish.
How much protein is in each serving?
This dish provides 10 grams of protein per serving.
How many carbohydrates are in a serving?
Each serving contains 11 grams of carbohydrates.
What ingredients are needed for the Foo Yung sauce?
The sauce requires chicken broth, soy sauce, sugar, vinegar, cornstarch, and water.
How do I thicken the sauce?
Mix cornstarch with water until smooth, then gradually stir it into the simmering sauce until it bubbles and thickens.
How long does it take to cook each pancake?
Each side of the pancake takes approximately 2-3 minutes to brown over moderate heat.
What size skillet should I use?
A 4-6 inch skillet or non-stick pan is ideal for forming the pancakes.
How much egg mixture should I use for one pancake?
Pour 1/3 cup of the egg mixture into the skillet to form a single pancake.
How can I prevent the pancakes from getting soggy?
Transfer the cooked pancakes to a warm plate and avoid stacking them to maintain their texture.
What is the preparation for the celery?
The celery (or Chinese cabbage) should be finely chopped before being added to the bowl.
How much soy sauce is added to the egg mixture?
1 teaspoon of soy sauce is mixed directly into the egg and vegetable combination.
How much sugar is in the sauce?
The Foo Yung sauce contains 2 teaspoons of sugar.
What type of broth is used for the sauce?
One cup of chicken broth is used as the base for the sauce.
Is this recipe suitable for snacks?
Yes, it is categorized as a perfect option for either lunch or a snack.
How much vinegar is needed?
The recipe calls for 2 teaspoons of vinegar for the sauce.
How many ingredients are in this recipe?
There are a total of 14 ingredients used to make both the pancakes and the sauce.
What is the preparation for the scallions?
You should use 1/4 cup of minced scallion.
Do I need to grease the pan between batches?
Yes, you should add more oil to the skillet as needed between batches to ensure even cooking.
How do I know the oil is ready?
The oil should be heated for about 30 seconds until it is shimmering before adding the mixture.
Can I use Chinese cabbage instead of celery?
Yes, shredded Chinese cabbage is a perfectly acceptable substitute for finely chopped celery.
How much soy sauce goes into the sauce?
1 tablespoon of soy sauce is required specifically for the sauce preparation.
Is this dish considered authentic?
Yes, it is described as a taste of authentic Asian cuisine.