Aunt Jan'S Egg Foo Yong And Sauce
Aunt Jan's Egg Foo Yong features savory omelet-like patties filled with pork or chicken, complemented by bean sprouts and onions, perfect for a quick, flavorful Chinese-inspired meal.
Ingredients
Instructions
- Melt 6 tablespoons of shortening in a pan.
- Add sliced onions and cook for 3 minutes.
- Add chopped pork or chicken and cook until done.
- Remove from heat and add a can of bean sprouts, slightly beaten eggs, 3 tablespoons water, and salt.
- Fry the mixture like a thin omelet, cooking until set.
- Fry on one side, then turn like a pancake and brown the other side.
Tips & Substitutions
For a lighter version, consider using egg whites instead of whole eggs. You can substitute the pork or chicken with shrimp or tofu for a different taste. If you prefer extra crunch, add chopped bell peppers or water chestnuts to the mixture. Ensure the pan is hot enough before adding the mixture to achieve a crispy edge, similar to the texture found in other Chinese recipes.
Serving Suggestions
Serve Aunt Jan's Egg Foo Yong with a drizzle of soy sauce or homemade gravy for added flavor. It pairs beautifully with steamed rice or stir-fried vegetables for a complete meal. For a delightful spread, consider serving it alongside Pork Che Shui or Jyaudz (Meat Dumplings) to create a diverse Chinese-inspired feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the egg foo young in a skillet over medium heat for about 5 minutes or until warmed through. Alternatively, you can microwave it for 1-2 minutes, but this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Jan'S Egg Foo Yong And Sauce contains roughly 1487 calories, with 14g protein, 120g carbohydrates, and 108g fat. It is an excellent source of protein (28% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by omitting the meat and adding more vegetables like mushrooms, bell peppers, or zucchini. You can also use firm tofu as a protein alternative, ensuring to adjust the cooking time accordingly.
What can I use instead of shortening?
If you prefer not to use shortening, vegetable oil or butter can be good substitutes. Each will bring a slightly different flavor to the dish, but they will work well in frying the egg foo young. Just keep the cooking temperature in mind to avoid burning.
How do I know when the egg foo young is cooked through?
The egg foo young is done when the edges are set and the top is no longer runny. You can gently lift the edge with a spatula to check; it should be golden brown and firm. Cooking on medium heat helps ensure even cooking throughout.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).