Waste Not, Want Not: Egg Fu Yung

by Rachel on February 9, 2011

Waste Not, Want Not: Egg Fu Yung

Neither of my grandmothers ever used their leftovers to make Egg Fu Yung.  Not that they would have refused if someone had taught them how – they were both very willing to experiment with the foods of other cultures.  Chinese food simply hadn’t made it into the common cooking vernacular during either of their lifetimes.  One generation past my frugal grandmothers, my father has embraced the cooking styles of countless nations, including the Chinese.  In fact, I ate a lot of home cooked Chinese food when I was growing up.  The Chinese have a great technique they use with leftovers, called Egg Fu Yung.  All kinds of leftover food combinations work with Egg Fu Yung.  Try any Chinese stir-fry combination of chicken, beef, pork, tofu, or vegetables.

If you haven’t added the whole notion of a stir-fry to your cooking repertoire, you really should.  All you need is a wok, some cooking oil (a combo of peanut oil and grapeseed oil works really well) and some bite size meat and/veggies.  I guess if you don’t cook Chinese food – teaching you how to make egg fu yung is a bit “cart before the horse-ish.”  For the sake of this blog post I’m going to assume you can make a stir fry, or at least buy one at a Chinese restaurant or take-out joint.  If you can’t make a stir-fry – I’ll post some easy options soon.  It’s one of my favorite simple cooking methods.

Egg Fu Yung

  • 2 cups leftover Chinese Stir Fry
  • Optional – fresh chopped bean sprouts can be added to the leftovers.
  • 4 eggs
  • 1 can chicken broth
  • ½ teaspoon soy sauce
  • 1 cup cold water
  • 2 teaspoons corn starch

Drain the liquid off of the leftovers. Chop the leftovers to medium fine mince. Whisk eggs and add leftovers to the eggs. Mix well.

Bring a non-stick griddle to medium/high heat.  Wipe the griddle with an oiled paper towel.  Drop 1/3 cup sized portions of the egg fu yung (the pancake should be 3-4 inches in diameter) onto the griddle. The first side should be golden brown, flip the pancakes and cook on the second side.

Preheat oven to 250 degrees and set a container that will hold the prepared pancakes in the oven. Prepare all of the pancakes. Place in the oven until serving time.

Bring the chicken broth and soy sauce to a boil. Turn down to simmer. Blend cold water and cornstarch in a small bowl. Add half of the cornstarch mix to the chicken broth. If it is thick enough stop, if not, add the other half.

Serve the egg fu yung on a warm plate, garnish with the sauce and crispy Chinese noodles.

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