Egg Fu Yung (Meatless Monday Option)


One of my all-time favorite recipes since my mom made it from the Time Life Foods of the World Chinese Cooking cookbook when I was in elementary school, finding the perfect egg fu yung at a restaurant has become an obsession with me – not to the point of the perfect chile verde or refried beans, but that’s because we’ve been making it superbly at home since the 1980s. Since then, I have altered the recipe so much that it is almost unrecognizable, but it provided my inspiration.

I think the hardest thing about cooking it is that it requires three  pans: a sauce pan, a skillet and a wok (or another skillet.) The trick to making it successfully is to stir-fry the vegetables and make the sauce first, and leave the pancakes for last. What vegetables to include are really your decision. I usually add chopped baby bok choy, one or two varieties of mushrooms, Chinese snow peas, bamboo shoots, and sometimes gai lan (Chinese broccoli) or even peas and carrots. Once I watched a Youtube video in which the man making the egg fu yung ranted about how real egg fu young doesn’t have peas and carrots in it. However, this man may not understand that it doesn’t matter. They taste very yummy in the vegetable stir fry. Do not fall prey to the “authentic recipe police.” Load up on those veggies.

Usually, I add shrimp to my egg fu yung, but you can easily forego the shrimp and use more mushrooms to increase the protein. Actually, this is one of those recipes you can customize and get very creative with, so feel free to experiment.

The beautiful white roses on the sides of the plate are the ends of the baby bok choy. Just slice them off and set them aside to make a stunning presentation.



Pancake Ingredients:

1 cup bean sprouts (fresh or canned, but if canned, drained and rinsed)

1/4 cup diced sweet onion

1/4 cup diced mushroom (white, cremini or baby bella)

1/4 cup grated carrot

4 large eggs

1/4 cup grape seed or coconut oil for frying

1 tsp. sesame oil for frying

1/2 lb. medium shrimp (optional)


Fu Yung Sauce Ingredients:

3/4 cup chicken broth

1 tbsp. tamari (gluten free)

1/2 teaspoon sea salt or Himalayan salt

1 splash sweet cooking sake or rice wine vinegar (if eating gluten-free, please check the ingredients on the product label)

1 tbsp. cornstarch or tapioca starch dissolved in 2 tbsp. cold chicken broth or cold water


Stir Fry Vegetables:

You may use any from the list below, and as much as you like, or try any vegetable you like:

baby bok choy

sliced nappa cabbage

sliced mushrooms (any variety or a mixture of many)

baby corn

water chestnuts

bamboo shoots

Chinese snow peas

Chinese broccoli (gai lan)

frozen or fresh peas and carrots

sliced lotus root



1. If using shrimp, peel, devein, rinse and set aside.

2. Rinse  the bean sprouts and pat them dry.

3. In a large mixing bowl, add the bean sprouts, diced onion, diced mushroom and grated carrot. Crack the eggs over the vegetables and stir to combine.

4. In a small sauce pan, bring the chicken stock to a boil. Add the tamari, salt, vinegar or sake and dissolved corn starch or tapioca starch. Reduce the heat and cook for two minutes, until the sauce thickens. (I use a wire whisk to make sure no lumps form as it cooks.) Keep the sauce warm over low heat.

5. In a wok or large skillet over high heat, add the stir-fry vegetables you will use to top the fu yung pancakes. Cook quickly for about a minute or so, and then add the shrimp and continue stirring until the shrimp turn pink. Remove from heat.

6. In a nonstick skillet over medium heat, add 1 tbsp. oil and ladle in about 1/4 cup of the egg mixture. You may have to stir the egg mixture if the ingredients have separated. Cook on each side for one minute or until lightly browned. Continue doing this until all the egg mixture is used.

7. Place two to three pancakes in a serving plate. Cover the pancakes with the stir-fried vegetables (and shrimp if using it.) Pour sauce over the vegetables.

8. Enjoy this tasty Chinese treat!







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