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Egg Fu Yung


1/2 cup cook and chopped meat (chicken, pork or shrimp)

1/2 cup bamboo shoots

1/2 cup onions, chopped

2 dried shitake mushrooms, soaked, drained and chopped

1 stalk celery, chopped

1 cup bean sprouts

3 large eggs

1 tsp salt

1/2 cup oil (for frying)

chopped green onion for garnish 


1 1/4 cup cold soup stock or chicken broth

2 Tbsp cornstarch

1 Tbsp aji mirin

1 Tbsp soy sauce

(Bring gravy to full boil, stirring contantly, just before serving.)


Beat eggs, and add the salt, chopped ingredients and bean sprouts.  Heat 1/2 oil in a skillet to 375F. Ladle the mixture into the hot skillet and form small patties. Fry for 2 minutes, turn over and fry for another 3 minutes. Adjust the temperature as needed. Serve with hot gravy and garnish with chopped green onions.