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nameEgg Fu Yung
descriptionLess common than General Tso's, but just as delicious...
urlhttps://12tomatoes.com/cs-egg-fu-yung-classic
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Ingredients
  • 6 eggs
  • 1/2 pint bean sprouts
  • 4 tablespoons scallions
  • 4 teaspoons bamboo shoots
  • 4 water chestnuts
  • 1/2 cup ham
  • 1 1/3 tablespoons soy sauce
  • 3 tablespoons peanut oil
  • 1 cup chicken broth
  • 2 teaspoons sugar
  • 2 teaspoons vinegar
  • 1 tablespoon corn starch
  • 2 tablespoons water
Preparation
  1. Mince all the vegetables, and shred the meat.
  2. Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and 1 teaspoon of soy sauce.
  3. Heat 2 tablespoons of cooking oil in a small skillet for 30 seconds over medium-high heat.
  4. Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.
  5. Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.
  6. Mix the water and corn starch together.
  7. Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boil. Add the cornstarch mixture, and continue cooking until the sauce thickens.
  8. Serve the egg fu yung topped with the sauce.
Less common than General Tso's, but just as delicious...
Course:

Recipe adapted from Food.com

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Egg Fu Yung

Egg Fu Yung

4.6 from 100 votes
Servings: Serves 4
Author: Great Life Publishing
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 6 eggs
  • 1/2 pint bean sprouts
  • 4 tablespoons scallions
  • 4 teaspoons bamboo shoots
  • 4 water chestnuts
  • 1/2 cup ham
  • 1 1/3 tablespoons soy sauce
  • 3 tablespoons peanut oil
  • 1 cup chicken broth
  • 2 teaspoons sugar
  • 2 teaspoons vinegar
  • 1 tablespoon corn starch
  • 2 tablespoons water

Preparation

  1. Mince all the vegetables, and shred the meat.
  2. Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and 1 teaspoon of soy sauce.
  3. Heat 2 tablespoons of cooking oil in a small skillet for 30 seconds over medium-high heat.
  4. Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.
  5. Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.
  6. Mix the water and corn starch together.
  7. Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boil. Add the cornstarch mixture, and continue cooking until the sauce thickens.
  8. Serve the egg fu yung topped with the sauce.