Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 servings
Egg Foo Yung is a Chinese omelette packed with red peppers, celery, mushrooms, onions, bean sprouts, scallions, chicken clothed in a delicious, slightly salty, sweet, and tangy gravy! It’s a must breakfast and for keeps! If you have not tried this yet, you have to soon as this is one of the best Chinese cuisines you’ll ever try!
INGREDIENTS
1 c. cooked chicken finely diced (I use rotisserie chicken)
1/2 c. mushrooms finely chopped
8 large eggs lightly beaten
1 stalk celery sliced thin
1/2 red bell pepper finely chopped
1/2 onion finely chopped
4 scallions chopped (green & white parts)
1/2 c. chopped fresh bean sprouts
1 1/2 c. chicken broth
3 tbsp low sodium soy sauce
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 tbsp rice vinegar
3 tbsp canola oil
2 tbsp cornstarch
3 tbsp cold water
HOW TO MAKE EGG FOO YUNG
Step 1: Beat the eggs in a large bowl, then add the red pepper, celery, mushrooms, onions, bean sprouts, half of the scallions, and the chicken.
Step 2: Combined the chicken broth in a small saucepan along with the soy sauce, brown sugar, Worcestershire sauce, and vinegar. In a bowl, blend cornstarch and water over low heat. Gradually stir in the sauce in the pan, stirring continuously until the sauce has thickened and it bubbles.
Step 3: Heat half tsp of canola oil in a nonstick skillet over medium heat. Once the oil is hot, add about a half cup of the egg mixture to the skillet and cook until the bottom turned lightly brown. Flip and continue to cook the other side.
Step 4: When done, transfer the Egg Foo Yung on a plate and keep it warm. Do the same until the batter is all used up.
Step 5: Serve the Egg Foo Yung warm with gravy and sprinkle with the remaining scallions. Enjoy!
Nutrition Facts:
Serving Size: 1 omelette, Serves: 6
Amount Per Serving: Calories 225 | Total Fat 14.2g 18% | Cholesterol 266.5mg 89% | Sodium 625.4mg 27% | Total Carbohydrate 8.2g 3% | Sugars 3.6g | Protein 15.5g 31% | Vitamin A15% | Vitamin C21%
Ingredients
- 1 c. cooked chicken finely diced (I use rotisserie chicken)
- 1/2 c. mushrooms finely chopped
- 8 large eggs lightly beaten
- 1 stalk celery sliced thin
- 1/2 red bell pepper finely chopped
- 1/2 onion finely chopped
- 4 scallions chopped (green & white parts)
- 1/2 c. chopped fresh bean sprouts
- 1 1/2 c. chicken broth
- 3 tbsp low sodium soy sauce
- 1 tbsp Worcestershire sauce
- 2 tsp brown sugar
- 1 tbsp rice vinegar
- 3 tbsp canola oil
- 2 tbsp cornstarch
- 3 tbsp cold water
Instructions
Step 1: Beat the eggs in a large bowl, then add the red pepper, celery, mushrooms, onions, bean sprouts, half of the scallions, and the chicken.
Step 2: Combined the chicken broth in a small saucepan along with the soy sauce, brown sugar, Worcestershire sauce, and vinegar. In a bowl, blend cornstarch and water over low heat. Gradually stir in the sauce in the pan, stirring continuously until the sauce has thickened and it bubbles.
Step 3: Heat half tsp of canola oil in a nonstick skillet over medium heat. Once the oil is hot, add about a half cup of the egg mixture to the skillet and cook until the bottom turned lightly brown. Flip and continue to cook the other side.
Step 4: When done, transfer the Egg Foo Yung on a plate and keep it warm. Do the same until the batter is all used up.
Step 5: Serve the Egg Foo Yung warm with gravy and sprinkle with the remaining scallions. Enjoy!
