Vegetable Egg Foo Yung by Bill Wilkat Oct. 4, 2018

Vegetable Egg Foo Yung

Makes 6 servings

This Vegetable Egg Foo Yung (known as Foe yong hai in the Netherlands for their Chinese Indonesean version) is a great side dish to have when you are making Chinese style dinners for guests or family and easily prepared since most people will have all the ingredients handy.  We’ve seen all sorts of variations of this specialty at many different restaurants and some of them use green peas and chopped carrots but we like this one best as it’s savoury, not overly sweet, and it couples so well with so many Oriental main courses like spare ribs or beef and brocoly.   In fact, I could eat this as a main course with some rice as it’s that good!  Another way to enjoy it is to add shrimp to the recipe, and you won’t long for anything else.

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What’s interesting about Chinese restaurant cooking is that they will often make a “master sauce” to use with a variety of different main courses and the dishes will still all have their own unique flavour due to the differing primary ingredients.  I can just see them now starting off in the kitchen with a huge pot to begin making untold litres of their master sauce LOL!  But it’s well worth it, and there are many different recipes for master sauce as there are regions in China–many of them closely guarded as secret and passed down through the generations.


  • 115 g (1/4 lb) green beans
  • 20 g (1 tbsp) heaped chopped chives
  • 1 clove garlic, minced
  • 1 carrot, shredded
  • 6 large eggs
  • 2 g (1/2 tsp) salt (optional)
  • 1 g (1/4 tsp) pepper
  • Vegetable oil as needed
  • Foo Yung Sauce:
  • 250 ml (1 cup) chicken broth
  • 15 ml (1 tbsp) soy sauce
  • 8 g (2 tsp) sugar
  • 8 ml (2 tsp) vinegar
  • 15 g (1 tbsp) corn starch mixed with 2 tbsp water


  • Remove ends & string from beans. 
  • Cut crosswise in 1/8” thick diagonal slices.
  • Heat a large frying pan with 2 tbsp oil over medium heat.
  • When oil is heated, add garlic & stir to prevent burning. 
  • Add the beans & carrots and stir-fry for 2 minutes; then remove from pan and cool.

Prepare the Foo Yung Sauce: 

  • In a sauce pan, heat the broth, soy sauce, sugar and vinegar.
  • Mix corn starch & water and add to sauce stirring until it bubbles and thickens, then reduce heat to low to keep warm.

  • With a fork, beat the eggs, salt (see note below) & pepper, beans, carrots together in a large bowl; then add the chives.

Note: Salt is an optional (to taste) ingredient that we usually omit due to the saltiness of the soy sauce in the Foo Yung Sauce.

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  • Heat 2 tbsp of oil in the fry pan over medium-high heat and fry patties:
  • Measure about 1/4 cup of egg mixture for each patty (make 3-4 at a time). When egg is set, flip to cook opposite side until golden. 
  • Add oil as needed and continue frying until all patties are cooked. 
  • Put patties into a medium-sized bowl and pour the hot Foo Yung Sauce over them.
  • Serve as a side to Chinese Tomato Beef Stir Fry and other great Oriental dishes.

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