Simple Chinese Egg Foo Young Recipe!
A takeaway classic with many variations, Egg Foo Young resembles a Chinese omelette that can be enjoyed at any time of day. The ingredients you choose for the filling are flexible, but Jeremy has gone for a vegetarian take on the classic using shiitake mushrooms, spring onions and baby leeks. More like Egg Foo YUM.
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Egg Foo Young, SIMPOL!
Make your breakfast eggs-tra special with this Simpol, fluffy and saucy Chinese-style omelette! Luto na! ????????

INGREDIENTS:
For the Egg:
Canola oil
1/2 cup chicken breast, strips
Salt
8 pieces shrimp, shelled and deveined
1 pieces white onion, julienned
1/2 cup red and green bell peppers, julienned
6 pieces eggs
Black pepper
For the Sauce:
1 cup chicken stock
4 tablespoons oyster Sauce
2 tablespoon sugar
Slurry (cornstarch and water)
Salt
Black pepper
1 tablespoon sesame oil
Garnish:
Onion leeks
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Meat: Fresh Options Meatshop
Cookware: Masflex Cookware
Chinese Brown Gravy Recipe - Egg Foo Young Gravy - How to make Egg Fu Young Gravy - Gravy Recipe
All-purpose flour --- 1 1/2 cup
Soy sauce ---30 ml
White Vinegar --- 25 ml
Garlic --- 2 cloves
Ginger --3 thumbs/ chop
Onion -- 40 gm
Beef cube ---1 cube
Salt --- 1/2 tsp
Ground Black pepper --- 1/2 tsp
Corn oil --3 tbsp
Water --- 600 ml
Chinese Brown Gravy Recipe - Egg Foo Young Gravy - How to make Egg Fu Young Gravy - Gravy Recipe
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Egg Foo Young, Cantonese style - How to Make the Original Fuyong Dan (芙蓉蛋)
Egg Foo Young, a.k.a. Fuyong Dan or Furong Dan. This dish's made it's way around the world, but we wanted to teach you the original Cantonese way of making it. In terms of taste and texture, this is much closer to an omelette than its deep-fried takeout counterpart. It's a pretty easy dish, and a great egg dish to whip up whenever.
Near the end of the video, we used some footage of an American Chinese restaurant called 'Luo's Peking House'. Cutting this video made me really nostalgic for American-Chinese food, though the host putting mustard and sweet and sour sauce over the already sauced Egg Foo Young is so stereotypically American it made me facepalm ;) Link to the full video here:
As always, here's the reddit link with the detailed, written recipe. A smaller sort of recipe card's inside that link in the comments (if that's what you're looking for, sorry to make ya go fishing through links):
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Shrimp Egg Foo Young & Perfect Egg Foo Young Gravy! | The Woks of Life
There’s just something about Shrimp Egg Foo Young. Everyone loves the combination of fluffy egg, shrimp, aromatic onions, and crunchy bean sprouts—all doused with a tasty brown gravy. If it doesn’t sound good to you at first—just wait until you taste it. You’ll see what we mean!
Also, for the first time, we’ve got instructions for the traditional deep-frying method AND a pan-frying method that is much lighter on oil. We’ll share our thoughts on the difference but leave it up to you to decide which is better!
0:00 - Opener
0:46 - Intro
2:40 - Egg Foo Young prep
4:53 - How to make perfect egg foo young gravy!
11:06 - Egg Foo Youngwhat a batter and deep frying
20:10 - How to pan fry egg foo young
25:47 - Serving egg foo young
26:37 - Taste test!
Full recipe at thewoksoflife.com:
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BETTER THAN TAKEOUT AND EASY - Egg Foo Young Recipe
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Egg foo young is easy to make and it is very healthy. You can add different protein and vegetables in it. Really nice flavor for such simple recipe. When I was in primary school, my mom used to make this often for my breakfast. It takes less than 10 minutes and it is so delicious. I hope you give it a try.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**LIST OF INGREDIENTS (SERVES 3-4)**
**FOR THE EGG MIXTURE**
5 eggs 5个鸡蛋
4 ounces [113 grams] of pre-cooked ground pork 4盎司猪肉末
4 ounces [113 grams] of peeled shrimp 4盎司虾仁
1/2 cup of carrot 1/2杯萝卜
1/3 cup of Chinese leeks 1/3杯韭菜
1/3 cup of Chinese chives 1/3杯韭黄
1/3 cup of cabbage 1/3杯包菜
1/4 cup of freshly chopped hot chili
1 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
2 tsp of oyster sauce [Lee Kum Kee premium oyster sauce:
1/2 tsp of black pepper
Salt to taste [I use about 1/4 tsp]
**FOR THE SAUCE**
1 tbsp of oyster sauce
1 tbsp of soy sauce
1 tsp of sugar
1 tbsp of corn flour
1/2 tsp of white pepper
1 cup of water or chicken broth (Homemade chicken broth video link:
**HOW TO MAKE EEG FOO YOUNG**
Cut cabbage, carrot into thin shreds. Cut Chinese leeks and Chinse chives into short strips. Chop some fresh hot chilies
Roughly cut the shrimp into small pieces. Pre cooked the ground pork. Beat 5 eggs.
Mix every thing in a big bowl, and add all the seasoning, which are 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of black pepper, salt to taste. I use about 1/4 salt.
Turn the heat to high and heat up your wok for about 10 seconds. Add 1 tbsp of vegetable oil. Then turn the heat to low because the egg is very easy to burn.
Take about 1/2 cup of the egg mixture. Carefully put that in. Fry this on low heat for 1-2 minutes each side or until both sides are golden brown.
Because my wok is round bottom so I can only do one at a time. If you are using a big frying pan, you might be able to fry many at the same time.
Next, we are making the gravy. In a small sauce pot, add about 1 tbsp of oyster sauce, 2 tbsp of soy sauce, 1 tsp of sugar, 1 tbsp of corn flour, 1/2 tsp of white pepper and 1 cup of water. You can use chicken broth if you have it.
Give that a mix and we will put this on the stove. Cook it on medium heat.
If you see it start bubbling, turn the heat to low. Keep stirring it.
Once you see the sauce becoming thick. Turn off the heat and pour the sauce on the egg foo young.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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