Egg Fu Yung {Share the Love}
Cuisine: Chinese
Serves: 4
For the brown gravy...
  • 1 cup chicken or vegetable broth
  • 1 Tbl. lite soy sauce
  • 1 Tbl. oyster sauce
  • 1 tsp. sesame oil
  • ½ tsp. sugar
  • ½ tsp. rice wine vinegar
  • 1-2 Tbl. corn starch
For the egg fu yung...
  • 6 eggs, beaten
  • 1 Tbl. flour
  • 1 tsp. lite soy sauce
  • 1 tsp. sesame oil
  • 1 cup bean sprouts
  • 1 cup diced cooked ham or shrimp, optional
  • ½ cup scallions, thinly sliced
  • 4 oz. mushrooms, chopped
  • 8 water chestnuts, chopped
  • freshly cracked pepper
  • 3-4 Tbl. canola oil for frying
  • sliced scallions for garnish
For the brown gravy...
  1. In a small saucepan over medium heat bring all ingredients, except corn starch, to a boil then reduce the heat to low. Spoon 1 Tbl. corn starch into a small fine mesh sifter. Whisk broth while dusting in corn starch, stirring constantly until well blended. Return gravy to a boil, check for desired thickness, add additional corn starch for thicker gravy. Remove gravy from heat and reserve.
For the egg fu yung...
  1. In a medium bowl, sift flour into beaten eggs while whisking briskly. Whisk in soy sauce and sesame oil, then add in bean sprouts, diced ham, scallions, and black pepper.
  2. Heat a skillet over medium-high heat, add 1 Tbl. canola oil then ¼th of the mushrooms and water chestnuts, saute for 2-3 minutes. Ladle in about ½ cup of egg mixture, gently fry for 2-3 minutes per side until golden brown. Replenish oil between batches and adjust heat as needed.
  3. Serve with brown gravy and sliced scallions.
Diced ham can be replaced with shrimp or left out for a vegetarian version.
Recipe by Lemony Thyme at