Fon Yun Egg Fu Yong

Course : Eggs
Serves: 12
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1 cup flour
1 cup cornstarch
2 large egg
1/2 teaspoon salt
1/4 cup water
2 cups cabbage
1 cup yellow onion
1 cup scallions
1/4 cup peanut oil
1/8 teaspoon garlic
1/8 teaspoon ginger
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon dry white wine
1 teaspoon sugar

Preparation / Directions:

combine flour, cornstarch, eggs, and salt-mix well mix in water to the consistency of pancake batter combine batter with cabbage, onions, and 3/4 cup of the scallions-mix well heat 2 tablespoons oil in a large cast iron skillet, over a medium flame d rop in batter by tablespoonsful, into the pan, allowing space between each heat until lightly browned turn and brown well on the other side turn again and finish browning on the first side remove from pan-keep warm repeat with remaining batter, using additional oil as needed for sauce: heat 1 tablespoon oil in a wok, over a moderately-high flame add garlic and ginger-stir add remaining 1/4 cup scallions; heat and stir for 1-2 minutes combine remaining ingredients-mix well add to the pan; heat and stir for 10-20 seconds thicken with a cornstarch slurry as needed pour over egg fu yong serve warm


Nutritional Information:

142 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g Protein; 21g Carbohydrate; 31mg Cholesterol; 135mg Sodium

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