Egg Foo Yong

“June Lee’s Famous Chinese Banquet”


 6  Servings


3      tablespoons peanut oil, or vegetable oil, divided

2      tablespoons chopped bamboo shoots

2      tablespoons chopped onions

1      cup chopped bean sprouts

2      tablespoons chopped mushrooms

2      tablespoons chopped water chestnuts

1      chopped green onion


1      cup shrimp, or chicken, pork, or ham, diced



1      cup eggs, (about 4 large)

1      teaspoon light soy sauce

1      teaspoon ginger wine

1/2   teaspoon salt

1      teaspoon sesame oil

                                                                     dash MSG, (optional)


     Heat 1 tablespoon vegetable oil in a wok or large frying pan.   Stir fry the bamboo shoots, onion, bean sprouts, mushrooms, and water chestnuts; remove from the wok, stir in the green onion, and set aside.   Add a teaspoon of oil to the wok and stir-fry the shrimp, chicken, pork, or ham; add to the vegetable mixture and cool.

     In a bowl, beat the eggs with the soy sauce ginger wine, salt, sesame oil, and MSG if using; mix with the vegetable mixture.

     Heat the remaining oil in a large frying pan; Using about 1/4 cup of the mixture for each, fry like a pancake browning on each side, turning once. 


Brown Sauce for Egg Foo Yong



 6  Servings




3/4   cup chicken stock

1      tablespoon soy sauce

1      tablespoon cornstarch, dissolved in 2 tablespoons water


       green onion for garnish (optional)


     Mix chicken stock, and soy sauce; whisk in the cornstarch mixture and bring to a boil.  Cook until thick, whisking constantly.  Serve over egg foo yong.  Garnish with green onion if desired.