egg fu yung
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.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 pound ground pork
- 3/4 can bean srouts
- 1 - medium sweet onion, chopped
- 10 large eggs
- 3/4 cup green peas
- - pinch of garlic powder
- 1 teaspoon cooking sherry
- 1 tablespoon oyster sauce
- 1 tablespoon sodium reduced soy sauce
- - oil for frying
- 1 can chicken broth
- 1-1/2 tablespoon oyster sauce
- 1-1/2 tablespoon reduced sodium soy sauce
- 2 tablespoons corn starch
- 4 tablespoons water
- 1/4 teaspoon onion powder
- - pinch of garlic powder for the sauce
- - salt and pepper to taste for both egg and sauce
How To Make egg fu yung
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Step 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.
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Step 2Fry pork (with a little bit of garlic powder) and onions. Rinse the bean sprouts and drain thoroughly.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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