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Egg Fu Yung Recipe

Egg Fu Yung with Gravy

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Prep Time: 10 minutes
Cook Time: 10 minutes
Author: Rebecka Evans

Ingredients

  • 2 boneless chicken breast sliced thinly
  • 1 Tablespoon soy sauce
  • ½ teaspoon sesame oil
  • 1 garlic clove minced
  • 1 green onion white part only
  • 2 cups bean sprouts
  • 1 medium onion sliced thin
  • 2 cups brussel sprout leaves
  • 6 large eggs
  • 3 Tablespoon vegetable oil divided
  • ½ teaspoon salt and pepper to taste
  • 1 Tablespoon sesame seeds

FOR THE GRAVY

  • ¼ cup soy sauce
  • ¼ cup chicken stock
  • 2 Tablespoon Oyster sauce
  • ¼ cup cornstarch

Instructions

  • Marinate chicken in 1 tablespoon soy sauce, ½ teaspoon sesame oil, 1 garlic clove, and minced green onion, white part only. Rest for 5 minutes in marinade.
  • Cut the ends off Brussel sprouts and separate leaves.
  • Slice onion thinly
  • In a medium mixing bowl, beat eggs till fluffy. Add to the bowl, bean sprouts and Brussel sprouts, onion. Toss to combine
  • Heat a wok on medium high heat. Add 1 tablespoon vegetable oil to wok. Cooked chicken until done. Remove from wok and set aside to cool for 5 minutes. Add chicken to vegetable and egg mixture and toss to combine.
  • Add 1 tablespoon oil to wok. Place a scoop of egg fu yung mixture in the hot wok and cook for 2 minutes on one side. Flip and continue cooking until egg is set, about 2-3 minutes more. Continue until all mixture is made into pancakes.

To Make the Gravy

  • In a small mixing bowl combine, soy sauce, chicken stock, oyster sauce and ¼ cup cornstarch. Whisk to combine. Pour ingredients into the wok and cook over medium heat until thick. Add salt pepper to taste. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is reached.

Notes

To Serve: Drizzle gravy over Egg Fu Yung. Sprinkle with sesame seeds and chopped green onion tops. Enjoy this meal with steamed rice.