Egg Foo Yung

Chinese Local Style Egg Foo Yung

A mild sweet gravy on top of a local style Egg Foo Yung dish.  Add your favorite vegetables and don’t forget the hot mustard. Enjoy!

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Egg Foo Yung
Cuisine: Chinese Local Style
  • ¼ cup carrots, thinly sliced strips
  • ½ cup string beans, thinly sliced strips
  • 1 cup bean sprouts
  • 3 dried shitake mushrooms, soak in water until soft, squeeze out extra liquid and
    slice into thin strips.
  • ½ teaspoon salt
  • 1 teaspoon shoyu
  • 5 eggs
  • ½ cup spam :), sliced into strips (optional)
  • Sauce:
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 2 teaspoons shoyu
  • 1 teaspoon vinegar
  • ½ cup vegetable or chicken stock
  • 2 teaspoons oyster sauce
  1. Parboil carrots and string beans, drain well.
  2. Add salt and shoyu to all the vegetables and let marinade a few minutes.
  3. Next, beat eggs and add to vegetable ingredients.
  4. Fry in two sections until eggs are done.
  5. Sauce Instructions
  6. Combine cornstarch, sugar, shoyu and vinegar in a small saucepan.
  7. Stir in stock and cook over low heat until thickened. Then add oyster sauce.
  8. Pour over egg foo yung.
For a quick gravy, just mix oyster sauce with a little water and some sugar and pour over egg foo yung.


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