Chicken / Pork Egg Foo Young
This post may contain affiliate links.Pork Egg Foo Young is a very simple dish in Chinese restaurant that you can make at home for your family. This authentic recipe is quick and easy to prepare even for a beginner in the kitchen.
Save This Recipe!
We’ll email you this recipe, so you can come back to it later!
Fu Yung Hai (Egg Foo Young) is similar to western-style omelette or Korean style vegetable pancake (yachaejeon). The difference is that it is thick with various vegetables, meat and shrimps. The sauce on top of this Chinese omelette adds flavor and the soaked omelette making it easy to swallow.
Chinese cuisine has many egg dishes. They are mostly simple dish like Shrimp Omelette, Chive Eggs, Tomato Egg, Egg Drop Soup, Egg Fried Rice, and many more.
This simple recipe is worth trying because it is so easy to make and very delicious.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Pork – Add pork slices or ground pork.
Vegetables – Here I use carrots, cabbage, and green onion. You may add bean sprouts if you like.
Be sure to check out the full recipe and ingredient list below
Variations
This recipe is very versatile. You can substitute the vegetables or the meat in it. You can even have whole shrimp egg foo young if you like it.
Add shitake mushrooms if you like. Experiment with other meats like chicken, turkey, or beef.
How to Make
STEP 1. Chop cabbage coarsely. Mince leeks. Cut the carrots in matchsticks shape, using a mandolin cutter will be faster. Slice the meat thinly or you may grind it. Set aside. Chop the shrimp coarsely.
STEP 2. Break the eggs in a big bowl. Beat the eggs with a fork. Put in meat and shrimp, garlic, flour, cabbage, leeks, carrots. (Images 1, 2, 3, 4, 5)
STEP 3. Mix well with a fork or spatula (Image 6). Heat oil for deep frying. Make sure the oil is hot by sticking a bamboo chopsticks in it (Image 7). If it has bubbles, it is hot enough. Pour 1-2 ladle of egg foo young mixture into the oil. Let it set for a while before flipping to the other side. (Image 8)
STEP 4. Let it fry until the color turns golden brown. Take it out of the wok, drain the oil on a cooling rack. (Images 9, 10, 11, 12)
STEP 5. Put tomato sauce, chili sauce, salt, sugar, in a pot. Pour 100-200 cc water. Mix well. Put on low heat. Let it simmer. Pour in slurry (cornstarch and water). Let it thicken. Put in some frozen peas, if you like. (Images 13, 14)
STEP 6. Serve the crispy omelette on a plate, drizzle with the sauce and some peas.. (image 15)
Pro Tips
- Divide the batter into small portions for better storage if you have plan to keep it for the next day.
- You may separate the sauce when serving.
- Add green peas into the sauce for more flavor.
- Pork meat can be substituted with chicken or minced beef. If you want to have shrimp egg foo young, substitute the whole meat with shrimps.
How to Serve
Egg foo young is already packed with protein and veggies. Serve it up with some steamed white rice. For extra sides, try adding some Char Siu Roast Pork or Crispy Pork Belly.
Top it all off with a refreshing Asian drink like Lemongrass Pandan Drink or Butterfly Pea Flower Drink..
FAQs about Egg Foo Young
Storage and Reheat
If you think you can’t finish the egg foo young on the same day, do not pour the sauce on top of it. Take some of the egg foo young that you think is enough for you. Pour the sauce only on the portion that you want to eat.
Keep in a closed container for the next day with the sauce separately. You can reheat in an air frier or simply fry it on a pan. Heat the sauce with microwave or on a pan.
Chicken / Pork Egg Foo Young
Ingredients
Egg Foo Young
- 6 eggs
- 200 gr cabbage minced coarsely
- 150 gr carrot julienne cut
- 250 gr pork in slices
- 150 gr shrimps peeled and chopped coarsely
- 70 gr tapioca flour
- 55 gr flour
- 1 tbsp mashed garlic
- 12 gr salt
- 1 gr mushroom powder
- 3 gr pepper
- 2-3 leeks
Sauce
- 75 gr tomato sauce
- 50 gr chili sauce optional
- 1 tsp salt
- 2 tbsp sugar
- 200 cc water
- 1 tbsp cornstarch + 1 tbsp water
- Some green peas optional
Instructions
- Chop cabbage coarsely. Mince leeks. Cut the carrots in matchsticks shape, using a mandolin cutter will be faster.
- Slice the meat thinly. Set aside.
- Chop the shrimp coarsely. Or up to your preference.
- Break 6 eggs in a big bowl. Beat the eggs with a fork.
- Put in cabbage, leeks, carrots, meat, shrimp.
- Put in the flour, tapioca flour, salt, mushroom powder, pepper.
- Mix well with a fork or spatula.
- Add grated garlic. Mix thoroughly.
- Heat oil for deep frying. Make sure the oil is hot. Pour 1-2 ladle of egg foo young mixture. Let it set for a while before flipping to the other side.
- Let it fry until the color turns golden brown.
- Take it out of the pan, drain the oil.
- Mix all ingredients for the sauce in a pan. Stir well.
- Put the pan on low heat. Let it simmer until it thickens. You may throw in some green peas, if you like.
- Serve the egg foo young with the sauce and green peas.
Video
Notes
- Divide the batter into small portions for better storage if you have plan to keep it for the next day.
- You may separate the sauce when serving.
- Add green peas into the sauce for more flavor.
- Pork meat can be substituted with chicken or minced beef. If you want to have shrimp egg foo young, substitute the whole meat with shrimps.
I love egg foo young since I was a kid. This is an authentic recipe for pork egg foo young that I have tried at home. Your family will surely love this!