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Monday, March 28, 2016


Egg Fu Young... Easy to make, basically it's really just an omelet. I called this one Egg Foo Fighters Young, since I'm a Foo Fighters Fan.

A simple recipe for Egg Fu Young.

3 eggs scrambled with 1 tbsp. of water, a dash of salt, a dash of soy sauce, a dash of sesame oil, and mix well.

1/4 cup of vegetable oil
1 tsp. mixture of minced ginger and garlic
1/4 cup of sliced ham
1/2 cup of mixed veggies like carrots, bean sprouts, cabbage, mushrooms
1 tsp. soy sauce
1/2 tsp. sesame oil
black pepper to taste
salt to taste

1 1/2 cup of chicken stock (low salt)
1/2 tsp. oyster sauce
1/2 tsp. sugar
1/2 tsp. soy sauce

1 tbsp. cornstarch
3 tbsp. water mixture (slurry thickener)

Garnish: Minced green onions 1/4 cup.

1. Heat up wok with oil, over medium high heat, add in garlic and ginger, and swirl.
2. Add in the ham and stir fry for 30 seconds, then the mixed veggies, and stir fry for about 1 minute or until heated through.
3. Add in soy sauce, sesame oil, and black pepper to taste. (No salt because soy sauce is generally salty).
4. Add in the egg mixture, and cook until the bottom of omelet is settled, then flip, and cook next side until firm. About 2 minutes or so each side.
5. Remove and plate Egg Fu Young (Omelet). 

6. Make the gravy. Return wok to medium high heat, add in the chicken stock, oyster sauce, sugar, and soy sauce. Bring to a boil, then lower to a high simmer. Add in cornstarch mixture, cook until thickened up. Pour gravy of the Egg Fu Young (Omelet). Sprinkle a dash of salt over omelet and garnish with minced green onions.

Note: Some people really want their egg fu young to be filled with lots of veggies, that's possible. Just add more eggs if the eggs aren't enough to hold it all together. If it breaks apart, no worries. The gravy covers it up, and diners will still love it. If presentation is a must, then don't make it too thick with veggies, offer them a couple of omelets instead.

All photos are copyrighted 2016 Ron Sambrano

© 2016