Cantonese Egg Foo Yung
Submitted by yifans
Classic Cantonese egg foo yung loaded with roast pork, napa cabbage, mushrooms, and water chestnuts. A crispy, golden Chinese-American omelet ready in under an hour.
YIELD
3 servingsPREP
15 minCOOK
20 minREADY
1 hrsForget takeout. This Cantonese egg foo yung is the real deal.
Beaten eggs get loaded up with matchstick-cut roast pork, napa cabbage, bamboo shoots, dried mushrooms, and water chestnuts, then pan-fried in peanut oil until the edges go golden and crispy while the center stays just barely set.
A splash of dry sherry lifts the whole thing, and the crunch of those water chestnuts against the silky egg is what keeps you coming back bite after bite.
Make one big omelet for sharing or fry up individual portions for a more traditional presentation.
Chef Tips
- Soak your dried mushrooms for a full 30 minutes. Skimping on time means tough, chewy bits nobody wants.
- Get the wok screaming hot before adding oil. That high heat is what gives you the signature crispy edges.
- Cool the filling before mixing with eggs. Hot vegetables will scramble the eggs prematurely and you’ll lose that smooth, custard-like texture.
Variations
- Shrimp foo yung: Swap roast pork for chopped cooked shrimp.
- Vegetarian version: Skip the pork entirely and double up on mushrooms and bamboo shoots.
- With gravy: Top with a light brown sauce made from chicken broth, soy sauce, and cornstarch for the full Chinese-American diner experience.
Ingredients
Directions
Soak the mushrooms in water for 30 minutes or until soft.
Discard the tough stems and drain.
Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick.
Beat the eggs.
Heat a wok or skillet over high heat, add 1 tablespoon of the oil and the salt.
Just before the oil begins to smoke, add all of the vegetables and the roast pork.
Stir vigorously for 30 seconds.
Add the sugar, sherry and pepper.
Cover and cook for 45 seconds more.
Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well.
Reheat the pan. Add the remaining oil.
Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set (or make smaller individual omelets).
Serve immediately on a warm platter.
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