Surprise, surprise, this is ANOTHER favourite from childhood. My mom makes the best Chinese dinners with sweet & sour pork or chicken, Shanghai steak, fried rice, and egg foo-yong. I do try and replicate her magnificence when we have Chinese dinner evenings but we all know, Mom’s is the best!
2 small baby cabbages sliced
1 medium onion peeled and sliced
1 carrot scraped and julienned
Handful frozen green beans
Salt and pepper to taste
1ml soya sauce
- Place the cabbages, onion, carrot and beans in pot.
- Add water to the pot and bring to the boil and simmer for 5 minutes and drain. The vegetables must be al-dente.
- Whisk the eggs and add the salt, pepper, sugar and soya sauce.
- Add the vegetables to the egg mixture and fry in an oiled pan over a medium heat.
- Divide and turn the segments of the egg mixture and fry until cooked through.
Submitted by: Val Olsen, Johannesburg
The diversity of your recipes is inspiring!
Thanks Michael 😀
I’m wanting to try this recipe for the first time, but I haven’t been able to find baby cabbages here (Adelaide, Australia). Can I use normal cabbage, and if so, what would the equivalent amount be?
Hi Beth, yes absolutely you could use normal cabbage – around 2 to 3 cups. Start with 2 and if you feel the it needs more add more until you are happy. Have a happy day and enjoy the foo-yong. 🙂 xo
Thank you so much :). I was wondering: I don’t see numbers of servings on any of your recipes. Do you just use the default of four servings? I want to cook the foo-yong along with your fried rice and Shanghai steak recipes (I’m an old PE girl) for 5 adults and a 3 yr old, but I wasn’t sure how to adjust the quantities.
You are welcome Beth. Generally a 4 serving – depends on the quantities I use for recipes. You will have the perfect amount for 5 adults and a little one. Have a super afternoon from one PE girl to another. 🙂 xo
I just cooked this meal for dinner. The quantities were perfect (enough for seconds, which is always good, lol). Everyone loved the Egg Foo-Yong :). I do have some questions about the Shanghai Steak, but I will ask under the appropriate blog, as it may help others who want to make it. x
So pleased the recipe worked so well for your Beth. I will pop over to read about the Shanghai steak. 🙂 xo