Chinese: Mushroom Foo Yung

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Servings: 6 Difficulty: Intermediate
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A fluffy, savory egg omelet packed with tender mushrooms, chicken, and crisp vegetables in a savory soy glaze
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Mushroom Foo Yung is a beloved Cantonese dish that transforms simple eggs into a luxurious, cloud-like omelet. The secret lies in the delicate balance of tender sliced mushrooms, shredded chicken, and crunchy bean sprouts, all bound together by lightly beaten eggs and a hint of aromatic ginger. Unlike a standard omelet, this dish is often served with a warm, savory soy-based sauce poured directly over the top, creating a harmonious blend of textures and umami flavors. It&# 226;€™s a comforting yet sophisticated meal that feels special enough for a weekend brunch but is quick enough for a weeknight dinner. Pair it with steamed rice to soak up the delicious sauce, and you have a complete, home-style Chinese feast that brings warmth and satisfaction to any table.

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Chinese: Mushroom Foo Yung

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 72.3

Description

Mushroom Foo Yung is a beloved Cantonese dish that transforms simple eggs into a luxurious, cloud-like omelet. The secret lies in the delicate balance of tender sliced mushrooms, shredded chicken, and crunchy bean sprouts, all bound together by lightly beaten eggs and a hint of aromatic ginger. Unlike a standard omelet, this dish is often served with a warm, savory soy-based sauce poured directly over the top, creating a harmonious blend of textures and umami flavors. It&# 226;€™s a comforting yet sophisticated meal that feels special enough for a weekend brunch but is quick enough for a weeknight dinner. Pair it with steamed rice to soak up the delicious sauce, and you have a complete, home-style Chinese feast that brings warmth and satisfaction to any table.

Ingredients

Directions

  1. Slice 1 cup of fresh mushrooms and set aside.
  2. Prepare 1 cup of fresh bean sprouts, washing and draining them thoroughly.
  3. Finely chop 2 green onions and 1 celery stalk.
  4. In a medium-sized bowl, combine the beaten eggs, salt, ground ginger, chopped chicken, sliced mushrooms, bean sprouts, green onions, and celery.
  5. Gently mix the ingredients together until just combined, being careful not to over-beat the eggs.
  6. Heat a small amount of cooking oil in a large skillet or wok over medium heat.
  7. Drop large spoonfuls (about 2 tablespoons each) of the egg mixture into the hot skillet.
  8. Cook the patties for about 2-3 minutes on the first side until the bottom is lightly browned and set.
  9. Carefully flip the patties and cook for another 2 minutes on the other side until lightly browned and cooked through.
  10. Repeat the process with the remaining egg mixture, adding more oil to the pan as needed.
  11. Serve the hot Mushroom Foo Yung patties immediately, drizzled with soy sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 72.3kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 26.9mg9%
Sodium 1243.6mg52%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, foo yung, mushroom, egg, omelet, chicken, bean sprouts, soy sauce, ginger, vegetables, breakfast, dinner, cantonese, fluffy, savory, wok, quick meal, family style
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