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Chinese-Style Egg Foo young

Chinese-Style Egg Foo Young

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine American, Chinese
Servings 4

Equipment

  • Large Mixing Bowl For combining all your ingredients.
  • Whisk or Fork To beat the eggs until fluffy.
  • Non-stick skillet or wok A wok is traditional and gives those crisped edges, but a well-oiled non-stick pan will do just fine.
  • Flat spatula To flip the patties gently.
  • Small saucepan For the gravy.
  • Ladle Optional, but makes pouring gravy easier and cleaner.

Ingredients
  

For the Egg Foo Young patties

  • 6 large eggs
  • 1 cup bean sprouts
  • ½ cup shredded carrots
  • ½ cup chopped green onions
  • ½ cup cooked shrimp diced (or use pork, chicken, or tofu)
  • ¼ cup thinly sliced mushrooms shiitake or white button
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon white pepper
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour for binding
  • Neutral oil for frying canola or vegetable oil work best

For the Egg Foo Young gravy

  • 1½ cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Optional toppings

  • Fresh chopped scallions
  • Toasted sesame seeds
  • Chili oil for a kick

Instructions
 

Prep your ingredients

  1. Dice, slice, and measure everything in advance. Egg Foo Young cooks quickly, so mise en place is your best friend here.

Make the egg mixture

  1. Crack eggs into a large bowl and whisk until well beaten. Add soy sauce, sesame oil, white pepper, and salt. Stir in the bean sprouts, carrots, mushrooms, green onions, diced shrimp (or alternative protein), and flour. Mix until evenly combined.

Heat your pan

  1. Add 1-2 tablespoons of oil to a wok or skillet over medium-high heat. Once hot, scoop about ½ cup of the egg mixture into the pan, forming a round patty.

Fry until golden

  1. Let the patty cook for 3-4 minutes until the bottom is golden and crisp. Flip and cook another 2-3 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil if needed.

Make the gravy

  1. In a small saucepan, combine broth, soy sauce, oyster sauce, and sugar. Bring to a simmer over medium heat. Stir in the cornstarch slurry and whisk until the gravy thickens—about 2 minutes.

Assemble and serve

  1. Plate your Egg Foo Young patties, pour over the hot Egg Foo Young gravy, and top with scallions or sesame seeds if using. Serve immediately.