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Pork Egg Foo Yung

(4 Votes)
Updated May 17, 2018
SERVES
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 makes a super anytime change-of-pace main course.

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 ½-ounce) can chicken gravy
  • 2 teaspoons soy sauce
  • 1 teaspoon ground ginger

What to Do

  1. In a large bowl, beat the eggs. Add the mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well and set aside.

  2. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Spoon three 1/4-cup measures of the egg mixture into the skillet to form pancakes and cook for about 1 minute per side, or until golden. Remove to a serving platter and cover to keep warm.

  3. Repeat until all the egg mixture has been cooked, adding more oil to the skillet as needed.

  4. Combine the gravy, soy sauce, and ginger in the skillet over medium heat; mix well for 1 minute, or until heated through. Serve the pancakes topped with the gravy.

Note

Looking for more traditional Chinese food recipes you can easily make at home? Don't miss our collection of 26 Takeout Dishes to Make at Home: Easy Chinese Recipes!

Nutritional InformationShow More

Servings Per Recipe: 3

  • Amount Per Serving % Daily Value *
  • Calories 731
  • Calories from Fat 329
  • Total Fat 37g 56 %
  • Saturated Fat 9.1g 45 %
  • Trans Fat 0.1g 0 %
  • Protein 44g 89 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 523mg 174 %
  • Sodium 1,434mg 60 %
  • Total Carbohydrates 57g 19 %
  • Dietary Fiber 14g 55 %
  • Sugars 6.8g 0 %
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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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