Egg Foo Yong is simply an omelet, if you have eggs and leftovers you have all the ingredients you will need. The sauce also has common ingredients that you probably have on hand. Pork, shrimp, chicken and ham are popular meats for Egg Foo Young, I made mine vegetarian, for no particular reason.
The first thing I did when planning to make Egg Foo Yung was check the spelling. I researched dictionary websites, spelling websites, restaurants that have it on the menu, food channels and videos. I found all three spellings to be acceptable, Yung, Yong and Young. Whew! I'm glad that's over.
Ingredients: (use whatever veggies you have on hand)
- 4 eggs, beaten - use a large bowl
- 1/2 cup thinly sliced onion
- 1/4 cup shredded carrot
- 1/4 cup frozen cauliflower, chopped
- 1/4 cup frozen broccoli, chopped
- salt and pepper to taste
- oil for frying, canola, peanut or vegetable
Combine all the vegetables into the beaten eggs. Add salt and pepper. If you're adding meat, it should be cooked in advance. (that would be your leftovers!)
Coat a frying pan with 2 tablespoons of oil, more if it's a large pan. Let the oil get hot over med/high heat.
Scoop the mixture, I used 1/2 cup at a time, into frying pan. Let it cook for about 1 minute then carefully turn over and cook other side for another minute.
This recipe made 6 patties. You can make them smaller by using 1/4 cup scoop.
For the sauce:
- 1 cup water
- 4 tsp. hoisin sauce
- 1 tsp. soy sauce
- 1 tsp. chicken bouillon granules
- 2 Tblsp. cold water
- 1 Tblsp. cornstarch
Combine first 4 ingredients in a saucepan and bring to boiling.
In a small bowl stir together cornstarch with 2 tablespoons cold water. Gradually add to hot mixture, cook and stir till thick and bubbly.