Description
Chinese-Style Egg Foo Young is a delightful fusion of fluffy eggs, vibrant vegetables, and your choice of protein, making this dish a versatile option for any meal. Perfect for quick weeknight dinners or impressive brunch gatherings, the rich flavors of soy sauce and sesame oil elevate the taste while offering a nutritious blend of ingredients. This recipe is not only easy to customize but also delicious when served with savory gravy, making it a family favorite that will keep everyone coming back for more.
Ingredients
Scale
- 6 large eggs
- 1 cup bean sprouts
- ½ cup shredded carrots
- ½ cup chopped green onions
- ½ cup cooked shrimp (or chicken, beef, or tofu)
- ¼ cup thinly sliced mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1½ cups broth (chicken or vegetable)
- 2 tablespoons soy sauce (for gravy)
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- In a mixing bowl, whisk together eggs, soy sauce, sesame oil, white pepper, and salt. Stir in the vegetables and protein along with flour until well combined.
- Heat a non-stick frying pan with oil over medium heat. Pour about one-third cup of the egg mixture into the pan and cook for 2-3 minutes until golden brown. Flip and cook for an additional 2 minutes.
- Remove from the pan and keep warm. Repeat with remaining mixture.
- To make gravy, simmer broth with soy sauce and oyster sauce in a saucepan. Add cornstarch slurry to thicken.
- Serve Egg Foo Young hot with gravy drizzled on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 patty (90g)
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg