Egg Foo Yung (Pork and Shrimp Omelets)

Feel free to add pea tips or other vegetables, minced hot chiles...whatever you like. There are no rules here.
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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 medium-sized omelets
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Pork and Shrimp:

2 tablespoons peanut oil

2 ounces minced or ground pork  

6 large shrimp, peeled, deveined and chopped 

1 teaspoon soy sauce  

1 teaspoon oyster sauce  

Kosher salt and freshly ground black pepper 


8 extra-large eggs

3 to 4 leaves napa cabbage, thinly sliced (a generous 2 cups) 

1 large carrot, shredded  

3 scallions, thinly sliced on the bias 

1/2 cup frozen peas, thawed and rinsed in very hot water for 90 seconds 

1 large handful soy or mung bean sprouts  

1 teaspoon grated ginger 

Kosher salt  

6 to 8 tablespoons peanut oil, for frying  

Egg Foo Yung Sauce, for serving, recipe follow

Sauce #2, for serving, recipe follows

Egg Foo Yung Sauce:

1/2 cup rich homemade chicken stock

2 tablespoons soy sauce  

2 tablespoons oyster sauce  

2 teaspoons toasted sesame oil  

2 teaspoons sugar  

2 teaspoons cornstarch  

2 tablespoons Chinese rice wine or sake  

Sauce #2:

2/3 cup white (shiro) miso

3 large egg yolks  

1/2 cup sake 

1/4 cup plus 3 tablespoons sugar 

1/4 cup rich homemade beef stock 

1 tablespoon oyster sauce 

1/2 teaspoon dashi no moto (instant dashi) 

2 tablespoons toasted sesame oil 


  1. Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
  2. Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery. 
  3. Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces. 

Egg Foo Yung Sauce:

  1. Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.

Sauce #2:

  1. Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.
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