Like HowStuffWorks on Facebook!

One Pan Pork Fu Yung

One Pan Pork Fu Yung

One Pan Pork Fu Yung

This Chinese-American version of the omelet uses bean sprouts to add texture and nutrients. Choose fresh-looking sprouts with no brown patches or off odors.


Makes 4 servings


1 tablespoon cornstarch
1 cup fat-free reduced-sodium chicken broth
1/2 teaspoon dark sesame oil, divided
2 teaspoons canola oil
1/2 pound boneless pork tenderloin, chopped
5 green onions, thinly sliced, divided
1 cup sliced mushrooms
1/4 teaspoon salt (optional)
1/4 teaspoon white pepper
1 cup bean sprouts
2 eggs
2 egg whites


  1. Combine broth, cornstarch and 1/4 teaspoon sesame oil in small saucepan. Cook and stir over medium heat about 5 to 6 minutes or until sauce thickens.
  2. Heat canola oil in 12-inch nonstick skillet over medium-high heat. Add pork; stir-fry about 4 minutes or until no longer pink.
  3. Reserve 2 tablespoons green onion. Add remaining green onions, 1/4 teaspoon sesame oil, mushrooms, salt and pepper, to skillet; stir-fry 4 to 5 minutes or until lightly browned. Add sprouts; stir-fry about 1 minute. With spatula, flatten mixture in skillet.
  4. Beat eggs and egg whites in medium bowl; pour over pork mixture in skillet. Reduce heat to low. Cover; cook about 3 minutes or until eggs are set.
  5. Cut into 4 wedges. Top each wedge with 1/4 cup sauce and sprinkle with reserved 2 tablespoons green onion.

Serving Suggestion

Serve with a lettuce wrap salad. Separate Boston lettuce leaves and arrange on a platter with grated carrot, radish slices, seedless cucumber rounds, red bell pepper strips and bean sprouts. Serve with a dipping sauce made by whisking together 1 cup fat-free, reduced-sodium chicken broth, 1 tablespoon rice vinegar, 1/4 teaspoon sesame oil, 1/4 teaspoon minced ginger and 1/4 teaspoon minced garlic.

Nutritional Information

Serving Size: 1 wedge with 1/4 cup sauce
Sodium 150 mg
Protein 22 g
Fiber <1 g
Carbohydrate 6 g
Cholesterol 149 mg
Saturated Fat 2 g
Total Fat 9 g
Calories from Fat 41 %
Calories 189

Dietary Exchange

Meat 3
Vegetable 1

Check out more recipes for Chinese