Char Siu Egg Fu Yung Recipe

Prepare eggs

Crack 6 eggs into a large bowl. Add 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water and 1 teaspoon white pepper. Whisk thoroughly until smooth and slightly frothy. Set aside.

Heat 1 tablespoon vegetable oil in a nonstick skillet or a 10–12" wok over medium-high heat until shimmering. Pour about one-quarter to one-third of the egg mixture into the pan to make a thin, slightly puffy omelet (for 2–3 omelets total depending on pan size). Tilt the pan so the egg spreads evenly. Cook until edges set but center is still slightly wet, about 45–60 seconds.

When mostly set, spoon a portion of the filling (see Fillings section) onto one half of the omelet. Using a spatula, fold the omelet over the filling into a half-moon or fold into thirds to enclose. Slide the folded omelet onto a plate and keep warm. Repeat with remaining oil and egg mixture to make 3–4 egg fu yung patties (depending on desired size).

Prep ingredients

Dice char siu into ~1/4" pieces, slice mushrooms thinly, chop shrimp if using, slice scallions and rinse bean sprouts. Have minced garlic and ginger measured.

Heat 1 tablespoon neutral oil in a skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant but not browned.

Add sliced shiitake mushrooms and stir-fry 1–2 minutes until softened. Add diced char siu and cooked shrimp (if using) and stir 1–2 minutes to warm through and develop a bit of char on the pork.

Add bean sprouts and most of the sliced green onions (reserve some for garnish). Season with 1 teaspoon kosher salt and 1/2 teaspoon ground white pepper. Stir-fry just until sprouts begin to soften, about 30–45 seconds. Remove filling to a bowl and keep warm. This filling will be used to stuff the omelets during final assembly.

Combine sauce

In a small bowl, whisk together 1 cup chicken stock, 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon shaoxing wine, 1/2 teaspoon sugar and 1/4 teaspoon white pepper.

Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a separate small cup until smooth to make a slurry.

Bring the sauce mixture to a gentle simmer in a small saucepan or skillet over medium heat. Stirring constantly, pour in the cornstarch slurry and cook for 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and stir in 1/2 teaspoon sesame oil. Taste and adjust seasoning if needed (add a splash more soy or a pinch of salt). Keep sauce warm.

Arrange lightly steamed baby bok choy or other blanched greens on a serving platter if using to create a bed for the egg patties.

Place each folded egg fu yung on the platter (or plates). Spoon warm sauce generously over each omelet so it pools around the base. Garnish with reserved sliced green onions.

Serve immediately while hot with steamed rice. Leftovers can be stored covered in the refrigerator for up to 2 days; reheat gently in a skillet or microwave, adding a splash of water to keep the sauce loose.