Fu Yung Dan

Fu Yung Dan Recipe from Hong Kong with Eggs, Bean Sprouts, and More

Region / culture: Hong Kong | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Fu Yung Dan, also known as Egg Foo Young, is a popular Chinese dish made with eggs and various ingredients such as bean sprouts, dried shrimp, and tomatoes. It is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner.

History

Fu Yung Dan is believed to have originated in Shanghai, China, and was later introduced to the United States by Chinese immigrants. It has since become a popular dish in Chinese-American cuisine and can be found in many Chinese restaurants across the country.

Ingredients

5 eggs
50 g green bean sprouts
1 tbsp dried shrimp
0.33 red tomato

Seasoning

0.5 tbsp salt
2 tbsp chicken stock
dash of sesame
1 stalk spring onion

How to prepare

Wash and soak the dry shrimps in warm water, then chop the spring onion.
Remove the seeds from the tomato and chop it into small pieces.
Boil the green bean sprouts with 0.5 tbsp of salt, then set them aside for later use.
Whisk the egg with 0.5 tbsp of salt and chicken stock.
Add the chopped tomato, dry shrimps, and green bean sprouts to the egg mixture, and mix well.
Heat the wok with 2 tbsp of oil, and fry the egg on both sides until golden. Then, remove from heat.
Sprinkle sesame seeds and chopped spring onion on the surface, and serve.

Variations

Add mushrooms, bell peppers, or onions to the egg mixture for added flavor and texture.
Use different types of protein such as chicken, pork, or tofu instead of shrimp.
Top the Fu Yung Dan with a savory gravy or sauce for extra flavor.

Cooking Tips & Tricks

Be sure to whisk the eggs well to ensure a fluffy and light texture.

- Use a non-stick pan or wok to prevent the eggs from sticking.

- Customize the ingredients to suit your taste preferences, such as adding mushrooms, bell peppers, or onions.

- Serve the Fu Yung Dan with a side of steamed rice or noodles for a complete meal.

Serving Suggestions

Serve Fu Yung Dan with a side of steamed rice or noodles and a drizzle of soy sauce for added flavor.

Cooking Techniques

Be sure to cook the eggs on low heat to prevent them from burning.

- Use a spatula to gently flip the eggs to ensure even cooking.

- Garnish the Fu Yung Dan with sesame seeds and chopped spring onions for added flavor and presentation.

Ingredient Substitutions

Substitute dried shrimp with cooked shrimp or other protein of your choice.

- Use vegetable broth instead of chicken stock for a vegetarian version of the dish.

Make Ahead Tips

Prepare the egg mixture in advance and store it in the refrigerator until ready to cook. Cook the Fu Yung Dan just before serving for the best results.

Presentation Ideas

Serve the Fu Yung Dan on a platter garnished with fresh herbs and a sprinkle of sesame seeds for an elegant presentation.

Pairing Recommendations

Pair Fu Yung Dan with a side of steamed vegetables or a light salad for a balanced meal.

Storage and Reheating Instructions

Store any leftover Fu Yung Dan in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Fu Yung Dan contains approximately 200 calories.

Carbohydrates

Each serving of Fu Yung Dan contains approximately 5 grams of carbohydrates.

Fats

Each serving of Fu Yung Dan contains approximately 10 grams of fats.

Proteins

Each serving of Fu Yung Dan contains approximately 15 grams of proteins.

Vitamins and minerals

Fu Yung Dan is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Fu Yung Dan contains eggs and shrimp, which may be allergens for some individuals.

Summary

Fu Yung Dan is a nutritious dish that is high in proteins and vitamins. It is a delicious and satisfying meal that can be enjoyed by the whole family.

Summary

Fu Yung Dan is a delicious and nutritious Chinese dish made with eggs and various ingredients. It is a versatile dish that can be enjoyed for any meal of the day and can be customized to suit your taste preferences. Try making Fu Yung Dan at home for a flavorful and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Fu Yung Dan. It was a warm summer day, and I was visiting my dear friend Mei Ling at her home in Chinatown. Mei Ling was known throughout the community for her incredible culinary skills, and I always jumped at the chance to learn from her.

As soon as I walked through the door, I was greeted by the mouth-watering aroma of sizzling vegetables and eggs. Mei Ling was busy at the stove, expertly flipping a large omelette in her wok. She smiled at me and motioned for me to come closer.

"Ah, my dear friend, you have arrived just in time to learn how to make Fu Yung Dan," she said, her eyes twinkling with excitement. "It is a traditional Chinese dish that is perfect for any occasion."

I eagerly joined her at the stove, watching as she added a medley of vegetables and seasonings to the eggs. As the omelette began to take shape, Mei Ling explained the origins of the dish to me.

"Fu Yung Dan originated in the Guangdong province of China," she said, her voice soft and melodic. "It is a simple yet delicious dish that is often served at weddings and other special events. The name 'Fu Yung' means 'hibiscus flower,' symbolizing beauty and prosperity."

As she continued to cook, Mei Ling shared her own personal twist on the recipe, adding in extra shrimp and mushrooms for an added depth of flavor. I watched in awe as she expertly folded the omelette in half, creating a perfect golden-brown crescent.

Finally, it was time to taste the fruits of our labor. Mei Ling sliced the Fu Yung Dan into generous portions and served it on a bed of steamed rice. The first bite was a revelation - the savory eggs, tender shrimp, and crisp vegetables melded together in perfect harmony.

I couldn't believe how delicious it was. I begged Mei Ling to teach me how to make the dish myself, and she graciously agreed.

Over the next few hours, Mei Ling guided me through the steps of preparing Fu Yung Dan. She showed me how to properly chop the vegetables, beat the eggs, and cook the omelette to perfection. I took careful notes, ensuring that I wouldn't forget a single detail.

As we sat down to enjoy our meal, Mei Ling shared more stories with me about her own culinary journey. She had learned how to cook from her grandmother, who had passed down the family recipes through generations. Mei Ling had traveled all over China, collecting new recipes and techniques along the way.

I listened intently, soaking up every bit of wisdom she had to offer. By the end of the evening, I felt like I had unlocked a whole new world of possibilities in the kitchen.

From that day on, Fu Yung Dan became a staple in my cooking repertoire. I would often make it for my family and friends, always adding my own twist to the traditional recipe. Each time I cooked it, I would think back to that fateful day in Mei Ling's kitchen and smile.

As the years passed, I continued to hone my skills in the kitchen, learning new recipes and techniques from anyone willing to teach me. I collected cookbooks, attended cooking classes, and experimented with my own creations.

But no matter how many recipes I tried, Fu Yung Dan remained a special dish for me. It was a reminder of the day I had spent with Mei Ling, learning from a master and discovering a new passion for cooking.

Now, as I share this recipe with you, I hope that you will find as much joy in making it as I have. Remember to always add your own personal touch, just as Mei Ling taught me to do.

And who knows? Perhaps one day you will pass down this recipe to someone else, just as I have passed it down to you. Cooking is a gift that keeps on giving, and I am grateful every day for the lessons I have learned in the kitchen.

So go ahead, grab your wok and your ingredients, and get cooking. Fu Yung Dan awaits, ready to delight your taste buds and warm your heart. Enjoy!