Chinese Peking Style Egg Fu Yong Recipe

Peking Style Egg Fu Yong

Serves 4


1 small can crab, cartilage removed and meat flaked

6 eggs, beaten lightly

1 tbsp green onions, minced

1 tsp fresh ginger, minced

2 tbsp stock or water

2 tbsp lard or shortening

1 tsp Chinese rice wine or sherry

2/3 tsp salt

A dash of MSG (optional)

3 tbsp oil


Combine all ingredients except for the oil and mix well.

Heat the wok or pan to a high temperature and add the oil then pour in the crab and egg mixture. Fry until firm. Serve hot.

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