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Pork Egg Foo Yung

(4 Votes)
Updated October 31, 2018
Pork Egg Foo Yung
YIELDS
12
SERVING SIZE
3
COOK TIME
8 Min

Don't let the name scare you! Egg Foo Yung is simply a cousin to an omelet, frittata or crepe. And this tasty pork version of a classic Chinese takeout recipe makes a super anytime change-of-pace main course. You're going to love this homemade passport to the Far East, and so will the family!

What You'll Need

  • 8 eggs
  • 1 (4-ounce) can mushroom stems and pieces, drained and coarsely chopped
  • 1/2 pound fresh bean sprouts, coarsely chopped
  • 1/4 pound thick-sliced deli roast pork, coarsely chopped
  • 3 scallions, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup peanut oil
  • 1 (10.5-ounce) can chicken gravy
  • 2 teaspoons soy sauce
  • 1 teaspoon ground ginger

What to Do

  1. In a large bowl, beat eggs. Add mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well and set aside.
  2. In a large nonstick skillet over high heat, heat 1 tablespoon oil until hot. Spoon three 1/4-cup measures of egg mixture into skillet to form pancakes and cook about 1 minute per side or until golden. Remove to serving platter and cover to keep warm.
  3. Repeat until all egg mixture has been cooked, adding more oil to skillet as needed.
  4. In medium skillet over medium heat, combine gravy, soy sauce, and ginger; mix well for 5 minutes or until heated through. Serve pancakes topped with gravy.

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 183
  • Calories from Fat 82
  • Total Fat 9.2g 14 %
  • Saturated Fat 2.3g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 11g 22 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 131mg 44 %
  • Sodium 359mg 15 %
  • Total Carbohydrates 14g 5 %
  • Dietary Fiber 3.5g 14 %
  • Sugars 1.7g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I make this a lot. My quick cheats are using canned chinese vegetables and adding my own sauteed onions, peppers and mushrooms. I mix the vegies and, when cool, add about a tbs of flour to help them bind to the eggs. An even quicker cheat is using the canned "chow mein" product that comes in two cans vegies and gray separate. turns out yummy!

Sounds yummy! Comment about baking it as a frittata is a great idea!

I. Tried this receipe but I made a change....instead of frying them...I put into a baking dish and baked it as a fritata at 350 degrees for 50 minutes

Baking these Egg Foo Yung is fine, but HOW DID THEY TURN OUT; less greasy, crunchy etc. Would like to know!

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