RECIPE: Egg Foo Yung for Chinese night at home
This easy and delicious Chinese style omelette is super versatile and a favourite in our house.
A classic on old school Chinese restaurant menus, my boyfriend Jay is the master of foo young and he uses the familiar fillings like barbecued pork and bean sprouts and then throws in whatever he feels like so it is different every time.
One of the secrets to this dish is the gravy which is also delicious on top of chow mein.
We make the large pancake but I see many recipes making several small instead because flipping the large pancake may seem a bit daunting so I have included instructions for that as well.
Garlic scapes are ready for picking in our garden so we used those instead of cloves - they make a fabulous garnish too.
Serve with rice and enjoy!
Jay's Egg Foo Yung
2 cups barbecue pork, sliced
2 cups bean sprouts
½ white onion, sliced
2 green onions (white and green separated), chopped into small pieces
1 garlic scape, chopped into small pieces (1-2 cloves garlic, minced)
¼ tsp white pepper
½ tsp salt
4 tbsp peanut oil for frying
2 cups chicken stock
2 tsp cornstarch + 1 tbsp water (mixed together to make a slurry)
2 tbsp oyster sauce
2 tbsp soy sauce
Make gravy. In a small saucepan heat chicken stock and oyster sauce until simmering. In a small bowl stir together the cornstarch and water and then add to broth mixture. Whisk until sauce thickens – approximately 1-2 minutes. Remove from heat and set aside.
If making one big pancake:
Heat oil on medium-high in wok. Add onion and garlic scapes and sauté for 2-3 minutes, add pork and cook another minute to heat through. Add egg mixture and with a spatula move egg mixture around so it cooks faster, pulling in sides to let the raw egg move into place - approximately 1-2 minutes. Sprinkle bean sprouts over- cook another minute and then use a plate to slide the large pancake out of the wok and the flip to return to wok. Cook another 2 minutes or until egg is cooked and remove to platter. Serve topped with sauce.
If making small pancakes: Skip the white onion and mix all ingredients together in a large bowl. Cook in batches by adding 1 tablespoon peanut oil and 1 cup of the egg mixture to the wok at a time. Rotate the wok in a circular motion to make a pancake and flip if necessary, to cook the centre until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
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