Egg foo young, egg foo yong or egg fu yung is an American Chinese omelette dish which consists of lightly beaten eggs, vegetables and meat or seafood served with gravy. Vegetable commonly used in this dish are bean sprouts, cabbage, bamboo shoots, mushrooms and/or water chestnuts. For meats it’s a choice between roast pork, shrimp, chicken, beef or minced pork. Popular in Chinese Indonesian, British and Chinese American cuisine his dish was derived form a Shanghai Classic recipe called Fu Yung Egg Slices.
Foo young literally means “lotus flower” and has been existing even before the French omelettes. Original recipe uses egg whites cooked with minced ham or chicken. It was then the Chinese chefs who have brought the idea to the United States during the mid-40’s and adjusted the recipe to resemble to what is Egg Foo Young now.
Definitely this I guess would be the best omelette version you will ever have (maybe I am a bit biased as I have that Asian taste), it’s not as heavy tasting as those ones with bacon and cheese. Its lighter in terms of taste the texture is much different because of the vegetables like bean sprouts. You can enjoy this with rice making it not only good for breakfast but also for lunch and dinner.
In a pan add a small amount of oil then cook ground pork until it turns brown. Remove from the pan and drain excess oil, let it cool then set aside.
In a bowl lightly beat eggs then combine with the remaining Foo Young ingredients and the ground pork apart from the oil.
Prepare a separate pan then add oil. Pour a third or half of the egg mixture (depending how large you want your omelette) then cook for two to three minutes on one side then flip into the other side and cook for another one minute and a half. Remove from pan then cook the remaining.
Prepare your gravy by combining all ingredients in a saucepan, mix until free of lumps then cook in medium heat until sauce thickens, turn heat off.
Place omelettes in plates then pour gravy on top. Garnish with spring onions then serve.