Egg Foo-Yong

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!

Egg Fu-Yong

Ingredients 

2 small baby cabbages sliced
1 medium onion peeled and sliced
1 carrot scraped and julienned
Handful frozen green beans
6 eggs
Salt and pepper to taste
2ml sugar
1ml soya sauce

Method

  1. Place the cabbages, onion, carrot and beans in pot.
  2. Add water to the pot and bring to the boil and simmer for 5 minutes and drain.  The vegetables must be al-dente.
  3. Whisk the eggs and add the salt, pepper, sugar and soya sauce.
  4. Add the vegetables to the egg mixture and fry in an oiled pan over a medium heat.
  5. Divide and turn the segments of the egg mixture and fry until cooked through.

Submitted by:  Val Olsen, Johannesburg

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8 thoughts on “Egg Foo-Yong

  1. 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

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