Egg Foo Young is a Chinese-American omelet filled with vegetables and meat, served with a savory brown gravy. It's a versatile dish that's perfect for any meal.
Preparation time
15min
Cooking time
20min
Ingredients
4 Servings
- 120 g bean sprouts
- 240 ml chicken broth
- 100 g cooked shrimp
- 1 tbsp cornstarch
- 4 eggs
- 2 green onions
- 2 tbsp oil
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp sugar
- 60 ml water
Directions
Step 1
In a large bowl, beat the eggs and mix in the bean sprouts, green onions, cooked shrimp, and 1 tbsp soy sauce.
Step 2
In a small bowl, dissolve the cornstarch in 60ml of water to create a slurry and set aside.
Step 3
Heat 1 tbsp of oil in a non-stick skillet over medium heat. Pour in 1/4 of the egg mixture and cook until the bottom is golden brown, about 3-4 minutes. Flip and cook the other side until golden brown, about 2-3 minutes. Repeat with the remaining egg mixture.
Step 4
In a small saucepan, combine the chicken broth, 1 tbsp soy sauce, oyster sauce, and sugar. Bring to a simmer over medium heat.
Step 5
Stir the cornstarch slurry into the saucepan and cook until the sauce has thickened, about 2 minutes.
Step 6
Serve the Egg Foo Young patties hot with the gravy poured over the top.