Basic Foo Yeung

4 Jul

Now that we’ve reached the high temperatures of summer, it’s time to try a recipe that doesn’t heat up the kitchen much. This basic formula can be mixed up with endless variations. It would have been a great way to use up vegetables from one’s Victory Garden (but that’s another post) or make a few eggs stretch into a meal for several people. Find it on page 76 of the 1942 edition of How to Cook a Wolf.

Foo Yeung Ingredients

Foo Yeung

4 eggs, lightly beaten

3 Tablespoons good fat (I used olive oil)

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped mushrooms

Lightly brown onion in the oil. Lightly stir remainder of vegetables into eggs and pour over onions. Let brown and firm in the pan, stirring middle portion if necessary. Cut into wedges and serve.

Letting the Foo Yeung brownYou could add diced pork, bamboo shoots, shrimp, rice, diced chicken, almonds, or whatever you’ve got. I added some five spice powder to mine and served it with brown rice. I’ve made many similar dishes over the years and this one is good enough to add to the rotation on a hot summer day.

Foo Yeung with Rice


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