Locally Owned, Organically Grown

Egg Foo Yung

Great for brunch, lunch or supper!


  • 6 eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • ¼ cup minced green onions
  • ¼ cup diced celery or shredded bok choy
  • 4 water chestnuts, minced (optional)
  • ½ cup cooked, diced ham, or chicken, pork, or  small shrimp
  • 1 tsp soy sauce
  • 2-3 Tbsp peanut oil (or other cooking oil)

Foo Yung Sauce:

  • 1 cup chicken broth
  • 1 Tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tsp vinegar
  • 1 Tbsp cornstarch
  • 2 Tbsp water


  • Mix eggs, vegetables, meat and soy sauce.
  • Heat 2 tsp oil in 4-6 inch skillet over moderate heat for 30 seconds.
  • Add 1/3 of the egg mixture and fry as you would a pancake until lightly browned, turn over and brown flip side.
  • Keep warm, (do not stack), while you fry the remaining egg mixture, adding more oil if needed and stirring egg mixture before adding to the pan.

Foo Yung Sauce:

  • In a pan heat broth, soy sauce, sugar and vinegar.
  • In a bowl, blend cornstarch and water. Add to sauce and cook, stirring until sauce bubbles and thickens.
  • Serve with hot Egg Foo Yung and cooked brown rice!

How to Sprout Mung Beans for Egg Foo Yung

  • Use about 1/4 cup of dried Mung Beans soak in water overnight.
  • Drain, put the jar in a cool, dark place (room temp.). Rinse and drain 3 times a day (soak the beans for a couple of minutes each time you’re rinsing).
  • When sprouts are about 1/2”-3/4” long, rinse, drain, and refrigerate.
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