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“Chinese cooks in railroad and logging camps are credited with developing these vegetable-filled egg cakes”
1hr 15mins

Ingredients Nutrition

  • Sauce
  • 1 tablespoon cornstarch (dissolved in 1 T. cold water)
  • 1 cup chicken stock
  • 14 cup soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • Egg Foo Yong
  • 2 tablespoons peanut oil
  • 2 teaspoons minced fresh ginger
  • 1 -2 garlic clove, minced
  • 12 cup mixed chopped crunchy vegetables (celery, water chestnuts, and bamboo shoots)
  • 14 cup chopped green bell pepper
  • 14 cup sliced scallion
  • 1 cup cooked crabmeat (or chopped cooked shrimp, chicken, duck, or ham)
  • peanut oil
  • 6 large eggs, whisked
  • 12 teaspoon salt
  • minced fresh cilantro


  1. In a small saucepan, combine the dissolved cornstarch, stock, soy sauce, and sugar.
  2. Bring mixture to a boil; then lower the heat to medium and cook briefly, just until lightly thickened.
  3. Stir in the sesame oil and keep warm over very low heat.
  4. In a wok or large skillet, heat 2 tablespoons oil over high heat.
  5. Stir in the ginger and garlic; cook for 30 seconds.
  6. Add in the vegetables and cook 2 minutes or until the celery is crisp-tender.
  7. Stir in the crab to heat through, then remove from the heat and scrape the mixture into a medium bowl.
  8. Clean out the wok and return it to the heat.
  9. Add in enough oil to measure about 1 inch in depth.
  10. Heat the oil over med-high heat until it ripples.
  11. Stir the eggs, salt, and ½ tablespoon prepared sauce into the vegetable-crab mixture.
  12. Ladle about 1/3 cup at a time into the hot oil.
  13. It will spread to several inches.
  14. Cook about 1 ½ minutes or until set and lightly browned on the bottom, then turn and cook just until the second side is set, about 1 minute.
  15. Remove the egg patty using a slotted spoon and drain.
  16. Repeat with the remaining mixture, adjusting the temperature as needed to cook for the proper amount of time.
  17. Should get 8 patties or there about.
  18. Arrange the patties side by side on plates; spoon the sauce over and around them; top with cilantro.

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