Asian Classic – Egg Fu Yung

Egg Fu Yung is a delightful dish that brings the flavors of Asia right to your kitchen. This classic recipe is perfect for those busy nights when you want a quick yet satisfying meal. With a harmonious blend of protein and vegetables, it’s an excellent way to use up any leftover meat you might have from previous meals. Whether you have pork, shrimp, chicken, or ground beef, this dish welcomes them all. If you’re missing bamboo shoots, don’t worry! Celery or Chinese cabbage make great substitutes. Pair this with some steamed rice and egg rolls, and you’ll have a delicious meal ready in just 15 minutes.

Why You’ll Love This Recipe

This Egg Fu Yung is not only quick and easy to prepare, but it’s also incredibly versatile. It’s a one-pan wonder that brings together a medley of textures and flavors. Plus, it’s a great way to sneak more veggies into your diet. Whether you’re cooking for yourself or the whole family, everyone is bound to love this savory delight.

Kitchen Equipment You’ll Need

• Mixing bowl
• Small skillet
• Oven-safe plate
• Saucepan
• Spatula
• Whisk

Ingredients

• 6 eggs
• 1/2 pint bean sprouts
• 4 tablespoons scallions, minced
• 4 teaspoons bamboo shoots, minced
• 4 water chestnuts, minced
• 1/2 cup ham, shredded
• 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

Step-by-Step Instructions

1. Mince all the vegetables and shred the meat.
2. In a mixing bowl, slightly beat the eggs, breaking the yolks. Mix in the minced vegetables, shredded meat, and 1 teaspoon of soy sauce.
3. Heat 2 tablespoons of peanut oil in a small skillet over medium-high heat for about 30 seconds.
4. Add 1/3 cup of the egg mixture to the skillet, cooking it like a pancake. Flip once to brown both sides.
5. Place the cooked pancakes on an oven-safe plate and keep them warm in the oven while you prepare the rest of the batter.
6. In a small bowl, mix the water and corn starch together to form a slurry.
7. In a saucepan, combine the remaining soy sauce, chicken broth, sugar, and vinegar. Bring to a boil.
8. Add the corn starch slurry to the boiling mixture, stirring continuously until the sauce thickens.
9. Serve the Egg Fu Yung pancakes topped with the thickened sauce.

Tips for Success

• Ensure the skillet is adequately heated before adding the egg mixture to prevent sticking.
• Keep the cooked pancakes warm in the oven to maintain their crispness until serving.
• Adjust the thickness of the sauce to your preference by adding more or less corn starch.

Additional Tips and Variations

Feel free to get creative with the ingredients. Add mushrooms, bell peppers, or even tofu for a vegetarian version. For a bit of spice, consider adding a dash of chili sauce to the sauce mixture.

Nutritional Highlights (Per Serving)

This dish is a good source of protein and provides a variety of vitamins from the vegetables. Be mindful of the sodium content due to the soy sauce and adjust as necessary to fit your dietary needs.

Frequently Asked Questions (FAQ)

Can I make this dish vegetarian? Absolutely! Simply omit the meat and add more vegetables or tofu.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.

Can I use other oils besides peanut oil? Yes, you can use vegetable oil or canola oil as alternatives.

Conclusion

Egg Fu Yung is a delicious and adaptable dish that is sure to become a staple in your home. It’s perfect for using up leftovers and can be tailored to suit your taste preferences. We hope you enjoy making and eating this dish as much as we do! Give it a try and let us know how it turns out in the comments below. Happy cooking!