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Five Spice Egg Fu Young

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Course: Main Course
Cuisine: Chinese, Five Spice
Year: 1988
Servings: 6 cups

Ingredients

  • 20 eggs (beaten)
  • ¾ cup chicken (cooked, shredded)
  • cup shrimps (cooked, chopped)
  • cup black mushrooms (shredded)
  • 1 cup bamboo (fine dice)
  • ¾ cup scallions (fine dice)
  • 1 cup lo mein noodles (chopped)
  • 1 Tablespoon fish sauce
  • 1 Tablespoon shrimp paste
  • 1 Tablespoon garlic
  • 1 Tablespoon ginger
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon black pepper

Egg Fu Young Sauce

  • chicken stock
  • black pepper (to taste)
  • 2 teaspoons ginger
  • ½ teaspoon fish sauce
  • ½ teaspoon ginger
  • 3 Tablespoon sherry

Instructions

  • One presumes the main ingredients are cooked together concurrently.
  • For the sauce, cook together and thicken with cornstarch.