Vegetarian Egg Fu Yung recipe

Vedge Egg Foo Jung


sauce ingredients:

  • 450 cc vegetable broth in can
  • 80 cc sesame tahini
  • 5 cc `Chinese 5 spice'
  • 2.5 cc black pepper
  • 60 cc whole wheat flour
  • water as needed to establish desired consistency

rice ingredients:

  • 200 cc brown rice
  • 2.5 cc minced garlic in oil
  • 2.5 cc ground cumin
  • 2.5 cc black pepper
  • water sufficient for top (level) surface of rice in pan to be about 2 cm deep.

egg pattie ingredients:

  • 200 cc skim eggs
  • 200 cc bean sprouts
  • oil sufficient for 0.5 cm depth at bottom of wok.
  • soy sauce as desired


make sauce:

  1. Boil a typical size can of vegetable broth.
  2. Bring down to a simmer. (c. 85°C?)
  3. Add remaining sauce ingredients (less flour) and simmer for 10 minutes or so.
  4. Add flour as needed for thickening.
  5. Use while still 60°C or warmer, or promptly chill for later use.

prepare rice:

  1. Put rice in saucepan.
  2. Add water until about 2 cm over top of rice.
  3. Add remaining ingredients.
  4. Bring to boil.
  5. Bring down to simmer, cover, cook about 30 minutes.

make patties:

  1. Mix skim egg and bean sprouts in mixing bowl.
  2. Wash hands if egg present.
  3. Pour small amount of cooking oil in wok.
  4. Cook egg mixture barely thoroughly.
  5. Serve with sauce and rice components.
  6. Garnish as desired with soy sauce or other condiments, tea or other beverages, fortune cookies or other desserts.
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