Egg Fu Yung

Barbara Scott


The perfect go to recipe when you're in a rush to make dinner. Serve it either as a meal or a side. Always a favorite. Enjoy.

☆☆☆☆☆ 0 votes
15 Min
15 Min
Stove Top


1/2 lb
ground pork
3/4 can(s)
bean srouts
medium sweet onion, chopped
10 large
3/4 c
green peas
pinch of garlic powder
1 tsp
cooking sherry
1 Tbsp
oyster sauce
1 Tbsp
sodium reduced soy sauce
oil for frying
1 can(s)
chicken broth
1-1/2 Tbsp
oyster sauce
1-1/2 Tbsp
reduced sodium soy sauce
2 Tbsp
corn starch
4 Tbsp
1/4 tsp
onion powder
pinch of garlic powder for the sauce
salt and pepper to taste for both egg and sauce


1To prepare the Egg Fu Yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.
2Fry pork (with a little bit of garlic powder) and onions. Rinse the bean sprouts and drain thoroughly.
3In a large bowl, lightly beat the eggs with the salt and pepper. Add sherry, oyster sauce and soy sauce. Mix well. Pour over meat and onions and add bean sprouts and peas. At low to medium temperature, wait until eggs set up a bit and then start sectioning off the portions for the egg fu yung. Turn until each side is golden.
4NOTE: Both the Egg Fu Yung AND sauce use 1 Tbsp. soy sauce and 1 Tbsp. oyster sauce. Didn't know how to separate them out on the ingredient section.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Eggs
Regional Style: Chinese
Other Tag: Quick & Easy