Foo Yung

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Foo Yung to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Foo Yung, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 eggs, beaten well
• 1 cup shredded cooked meat (roast pork, shrimp, almost any!)
• 2 cups fresh bean sprouts (or 1 can)
• 2 scallions, chopped, including the green ends
• 1 medium onion, shredded
• 1 teaspoon sugar
• 1/8 teaspoon ground pepper
• 1 teaspoon MSG (optional)
• 2 tablespoons soy sauce
• 1/2 cup chicken stock or water
• Vegetable oil for frying

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Make gravy if desired (recipe follows)

Step 2: Technique & Execution

Preheat oven to 200F

Step 3: Technique & Execution

Line a platter with several thicknesses of paper towel

Step 4: Technique & Execution

Mix all ingredients except the vegetable oil together in a mixing bowl

Step 5: Technique & Execution

Heat a frying pan hot and dry

Step 6: Technique & Execution

Put in vegetable oil to a depth of about 1/2 inch