Egg Fu Young

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic, comforting recipe for Egg Fu Young featuring a savory blend of sautéed green peppers, onions, bean sprouts, and water chestnuts folded into fluffy beaten eggs. Pan-fried to golden perfection, these patties are quick, easy, and delicious.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	15 mins	None	4 servings

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🔪 Key Equipment

• Skillet
• Mixing bowl
• Colander
• Knife
• Cutting board
• Whisk

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Ingredients

Measurements	Ingredients	Prep / Notes
2 tbsp.	Salad Oil	divided
1 medium	Green Pepper	chopped
1 medium	Onion	chopped
1 can	Bean Sprouts	rinsed and drained
1 can	Water Chestnuts	rinsed and sliced
2-3 tbsp.	Soy Sauce
5	Eggs

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Instructions

Step 1: Sauté the Vegetables

1. In a skillet, heat 1 tbsp. salad oil.
2. Add the chopped 1 medium green pepper, chopped 1 medium onion, rinsed and drained 1 can bean sprouts, and rinsed and sliced 1 can water chestnuts.
3. Cook and stir the vegetables until they are tender, then remove the skillet from the heat.

Step 2: Mix and Fry the Patties

4. In a bowl, beat the 5 eggs until they are thick and lemony.
5. Stir the cooked vegetable mixture and 2-3 tbsp. soy sauce into the beaten eggs.
6. In the skillet, heat the remaining 1 tbsp. salad oil.
7. Pour the egg mixture into the hot skillet, forming patties about 5 inches in diameter while pouring.
8. When the patties are set on the top side, turn them over to cook the bottom side until golden brown and cooked through.

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💡 Make-Ahead & Storage: Best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated in a skillet.

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Original Recipe Scan