Egg Foo Young: An Authentic Chinese Version

I came across this version of a typical stir-fried egg dish in a remote village on one of my many trips to China. It is simple and easy and makes the most of fresh ingredients.


  • 6 eggs
  • 2 teaspoons toasted sesame oil
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons groundnut oil
  • 1 small onion, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 2 medium-sized ripe tomatoes, each cut into 8 wedges
  • 115 g (4 oz) bean sprouts


Break the eggs into a bowl, then stir in the sesame oil, 1 teaspoon of salt and the pepper and beat the mixture thoroughly.

Heat a wok or large frying pan over a high heat until it is hot. Drizzle in the groundnut oil and, when it is very hot and slightly smoking, toss in the onion and garlic and stir-fry for 20 seconds. Then chuck in the tomatoes, bean sprouts, ½ teaspoon of salt and the eggs. Continue to cook, stirring constantly, until the eggs are set, about 5 minutes. Quickly slide onto a platter and serve at once.