Egg foo yung is derived from the Chinese fùh yùhng meaning “hibiscus.” The resulting egg and vegetable patty does actually resemble a hibiscus flower. It is a traditional Chinese dish originating from Shanghai.
Our Japanese American grandma loved to cook up this quick and easy omelette style dish, especially since it was a speciality at her brother-in-law’s restaurant. (She was nothing if not competitive.) This is the fourth entry in our blog series: Grandma-Inspired Fantastic Treats (GIFTs).
Grandma was also a big time vegetable lover, but that isn’t to say she didn’t like meat. She loved meat, but she always wanted to serve well rounded meals. We think her love of vegetables came from being a farmer. She really appreciated the fruits of her labor.
This dish is traditionally served with a thick gravy like sauce however our grandma never served one. We always enjoy our favorite condiment on ours: soy sauce. If you like a kick of spice, you can also dab on a little sriracha sauce.
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This recipe can be modified if you would like to include some type of meat. When our grandma made this recipe she loved to add peeled, chopped shrimp. You could also add chicken, beef or pork to make it a more robust meal.
For our version, we started off with thinly sliced vegetables (carrot, celery, cabbage, green bell pepper, and onion).
The vegetables tossed together.
Then we whisked up some eggs, granulated onion, granulated garlic and black pepper.
The eggs and veggies, all ready to be cooked up.
A neat little pile of veggies and egg, nearly ready to be flipped.
A nicely browned egg foo yung.
Make it a delicious vegetarian meal by adding some white rice and steamed veggies. A delicious lacto-ovo vegetarian meal.