Egg Fu Yung

Egg foo young
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  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 4 to 6 servings
Ratings

Egg Fu Yung is a staple in Chinese take-out restaurants. This Egg Fu Yung is very different because it is deep-fried and therefore has a very light, delicate texture. Shredded roast pork, beef, chicken or turkey can be substituted for shrimp. 

Recipe reprinted with permission from Madame Wong's Long-life Chinese Cookbook.

What You'll Need

  • 1/2 pound fresh shrimp (shelled, deveined, cut into small pieces)
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 teaspoons sherry
  • 5 Eggs
  • 1 teaspoon light soy sauce
  • 4 tablespoons oil
  • 1/2 Onion (chopped) 
  • 1 Scallion (chopped)
  • 4 Water chestnuts (chopped)
  • 1/4 cup fresh mushrooms (sliced)
  • 1 cup bean sprouts
  • 2 to 4 cups oil for deep-frying
  • For the Sauce:
  • 1 cup chicken stock or broth
  • 2 tablespoons light soy sauce
  • 1 tablespoon cornstarch (dissolved in 1 tablespoon water )
  • Pepper to taste

How to Make It

  1. Dry shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well. 
  2. Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside.
  3. Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water chestnuts 1 minute.
  4. Add mushrooms. Stir-fry 30 seconds. Remove. 
  5. Heat 2 tablespoons oil in wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn pink. Let cool.
  1. Add all ingredients to egg mixture.
  2. To make Sauce: Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside.​
  3. Heat oil to 400 degrees in wok. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into wok. Deep-fry 1 minute until golden brown. Fold over with spatula and fry the other side 1 minute. Remove to platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce.