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


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


  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