For a meal that comes together quickly but provides both protein and vegetables, our go-to is egg fu yung. This recipe is a great way to use up leftover pork, shrimp, chicken, or ground beef from last night’s dinner. If you do not have bamboo shoots, you can substitute an equal amount of celery or Chinese cabbage.
Ingredients
- 6 eggs
- 1/2 pint bean sprouts
- 4 tablespoons scallions
- 4 teaspoons bamboo shoots
- 4 water chestnuts
- 1/2 cup ham
- 1 1/3 tablespoons soy sauce
- 3 tablespoons peanut oil
- 1 cup chicken broth
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 1 tablespoon corn starch
- 2 tablespoons water
Preparation
see continuation on next page
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