Ingredients
For the Sauce:
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 teaspoons sesame oil
- Pinch cayenne
For the Egg Fu Yung:
- 1 cup shredded cooked chicken or pork
- 1/2 cup bean sprouts
- 1/2 cup finely sliced celery
- 1/2 cup finely sliced yellow onions
- 1/2 cup finely sliced mushrooms
- 1/2 cup finely chopped green onions
- 1 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- Pinch cayenne
- 6 large eggs, beaten
- 6 tablespoons vegetable oil, for frying
Directions
To make the sauce, in a medium saucepan, combine the chicken broth and soy sauce and bring to a boil. Reduce the heat to a simmer. In a small bowl combine the cornstarch and water and stir until dissolved. Slowly add to the hot broth, stirring constantly until the sauce thickens. Add the oil and cayenne and remove from the heat. Cover to keep warm.
In a large bowl, combine all the ingredients except the oil. Stir well to combine.
In a wok or large skillet, heat 6 tablespoons of the oil over medium-high heat. Add the meat/vegetable/egg mixture and stir-fry for 4 minutes, so that the eggs set and it lightly browns. Remove from the heat and serve immediately with the warm sauce.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By torba97_12904148
Fremont, CA
on May 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicate yet crunchy. Flavor and aroma. Great recipe ... even for traditional "basic" foo jung. Have made 3 times. 1st...exactly per recipe. 2nd...replaced meat with shrimp n lobster broth. 3rd...veggies only.
Thia recipe is terrific...even for us cooks who explore.
Annie, Fremont, CA
By szito
Penngrove, CA
on November 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is a jewel!!! My Mom (Japanese made this for years and I followed her recipe. But, this is easier and a big winner. My husband is Italian and although he will not admit it, he is picky. I have also successfully served it to guest on a spare of the moment.
Personally, I use lean ground turkey meat, 3 eggs, add green onions, and not a fan of mushrooms in this recipe. I do not add the 'essence' because I try to cut salt whenever possible, fry in olive oil with a very little butter. But, I do not ever leave out the cayenne pepper and fresh bean sprouts are essential.
It has been added to our family's favorite recipe cookbook!
By jlwilsonx
on February 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was easy and it turned out really tasty. I will do this one again
Read all 8 reviews