Recipe: Chinese Vegetable Pancake (Egg Fu Yung)

Oct 9, 2011 by     2 Comments    Posted under: Breakfast Recipes, Recipes, Vegetarian Recipes
Chinese Vegetable Omelette

Chinese Vegetable Omelette

I was first introduced to Chinese-style pancakes/omelets while in Malaysia. The one I had there was made with onions, Napa cabbage, and barbeque pork. My version today is a vegetarian option with peppers, long beans, and onions. It is delicious, and I sincerely hope you give it a try.

The secret to flavoring this pancake is the Maggi Seasoning Sauce. Maggi is a strongly flavored wheat-based Chinese sauce. It tastes like a very strong soy sauce, and I mean very strong. You can find it at most Asian stores, but if not, you can just substitute regular soy sauce in its place.

How to Make Chinese Vegetable Pancake (Egg Fu Yung)

  • 4 eggs
  • 1/4 large onion, sliced
  • 1/2 orange bell pepper
  • 5 Chinese Long Beans, chopped into 1 inch pieces
  • 8-10 shakes of Maggi Seasoning Sauce
  • 1 tablespoon vegetable or olive oil
  • Salt and Black Pepper to taste

Heat oil in wok until hot. Add the vegetables and stir fry until soft, about 3-4 minutes.

Wok Fry Vegetables Until Tender

Wok Fry Vegetables Until Tender

Beat eggs in a bowl with Maggi Seasoning. Move the vegetables into the center of the wok, and add to the eggs to cover them. Swirl the eggs around the sides of the wok by lifting and rotating the wok. This will help to cook the eggs faster and more evenly.

Add Egg to Wok

Add Egg to Wok

Swirl Egg in Wok to Cook Evenly

Swirl Egg in Wok to Cook Evenly

Scrape the eggs on the sides of the wok down towards the center, then run your wok spatula down the sides of the wok to loosen the pancake. Flip the pancake over with your spatula or by tossing the whole thing in the air while you have a strong grip on the wok. The second side will cook pretty quickly.

Flip Eggs in Wok to Cook Both Sides

Flip Eggs in Wok to Cook Both Sides

Serve plain, with a sweet chili sauce, or with Thai basil, bean sprouts, and lettuce.

Serves 2, unless you’re like me and can’t stop yourself in eating the entire thing.

Recipe by Jothan Yeager, October 2011

The Bald Gourmet discovers cooking techniques and concepts while traveling the world, then brings them back to his kitchen to create wonderful recipes like Chinese Vegetable Pancake.

 

Recipe: Chinese Vegetable Pancake (Egg Fu Yung)
 
Prep time

Cook time

Total time

 

I was first introduced to Chinese-style pancakes/omelets while in Malaysia. The one I had there was made with onions, Napa cabbage, and barbeque pork. My version today is a vegetarian option with peppers, long beans, and onions. It is delicious, and I sincerely hope you give it a try.
Author:
Servings: 2

Ingredients
  • 4 eggs
  • ¼ large onion, sliced
  • ½ orange bell pepper, sliced
  • 5 Chinese Long Beans, chopped into 1 inch pieces
  • 8-10 shakes of Maggi Seasoning Sauce
  • 1 tablespoon vegetable or olive oil
  • Salt and Black Pepper to taste

Instructions
  1. Heat oil in wok until hot.
  2. Add the vegetables and stir fry until soft, about 3-4 minutes.
  3. Beat eggs in a bowl with Maggi Seasoning.
  4. Move the vegetables into the center of the wok, and add to the eggs to cover them.
  5. Swirl the eggs around the sides of the wok by lifting and rotating the wok. This will help to cook the eggs faster and more evenly.
  6. Scrape the eggs on the sides of the wok down towards the center, then run your wok spatula down the sides of the wok to loosen the pancake.
  7. Flip the pancake over with your spatula or by tossing the whole thing in the air while you have a strong grip on the wok. The second side will cook pretty quickly.
  8. Serve plain, with a sweet chili sauce, or with Thai basil, bean sprouts, and lettuce.

Notes
The secret to flavoring this pancake is the Maggi Seasoning Sauce. Maggi is a strongly flavored wheat-based Chinese sauce. It tastes like a very strong soy sauce, and I mean very strong. You can find it at most Asian stores, but if not, you can just substitute regular soy sauce in its place.

2 Comments + Add Comment

  • looks delicious…will sure give a try..thnx for sharing!!!:))

  • I love this kind of thing. I think it is similar to Egg Fu Yong, or at least the variety of it they make over here.

    There is a Korean variety that we like that is made with a batter and primarily features spring onions, and sometimes seafood. I’ll take a picture of it for you next time we eat it.

I love hearing from my readers, so please go ahead and leave a comment!

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.