Egg Foo Young is a Chinese egg omelet loaded with chopped vegetables and meat of your choice. Serve it with a flavorful brown gravy on top!
How To Make Egg Foo Young?
Egg Foo Young is basically a fried, loaded-up egg omelet served with savory brown gravy over the top. You can add in just about any kind of chopped ingredients like shrimp, and vegetables including carrots, red bell pepper, bean sprouts, and peas.
You can, however, easily adapt this Egg Foo Young recipe to whatever leftover ingredients are in your refrigerator.
|PREP: 20 minutes||COOK: 20 minutes||TOTAL: 40 minutes|
- 1 1/2 cups chicken stock
- 1 1/2 tablespoons sherry or sake
- Pinch white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons cornstarch
- Vegetable oil, as needed to fry omelets
- 1/2 cup onion, diced small
- 1 teaspoon garlic minced
- 1/4 pound uncooked shrimp, cut up small (about 5–6 large shrimp peeled and de-veined)
- 1/4 cup carrots, diced small
- 1/2 cup red bell pepper cut up small
- 8 whole eggs
- 2 cups fresh bean sprouts, see Notes below
- 1 teaspoon oyster sauce
- 1/4 teaspoon granulated sugar
- 1/2 cup Chinese BBQ pork cut into small pieces
- 1/4 teaspoon ground white pepper
- 1/2 cup frozen peas, thawed
- 1/2 teaspoon kosher salt
- Chopped green scallion, for garnish
- Place chicken stock, sherry, white pepper, sesame oil, oyster sauce, vinegar, and sugar in a medium saucepan and heat. Mix cornstarch with soy sauce in a small bowl and add to the pan and stir to combine and thicken. Once hot, remove from heat and hold for the end of the recipe.
- In a seasoned wok over high heat, add a half cup of oil, and once hot, swirl around to oil sides then remove all but two tablespoons of the oil. Reserve the remaining oil.
- Once smoking hot, add the onion, garlic, shrimp, carrots, and red bell pepper all at once and cook and stir for about two minutes until the shrimp is cooked and starting to turn pink. Remove to a bowl or plate to cool. Turn off the heat.
- In a large bowl, beat eggs and add fresh bean sprouts, oyster sauce, sugar, BBQ pork, pepper, peas, and salt. Once the cooked ingredients are cool, add to the bowl. Stir to combine.
- Preheat oven to 200 degrees to keep the omelets warm while you cook the entire batch.
- Using the same pan you cooked the vegetables, heat to between medium and medium-high. Once the pan is very hot, add about two tablespoons of the vegetable oil and once that is very hot, use a ¼ cup measure and scoop out a full ¼ cup of the mixture and pour it into the hot pan. The pan must be hot, and the omelets nice and browned when done, not mildly yellow like an omelet. As soon as you pour the mixture in, the sides will bubble up and puff in the hot oil and the bottom will brown. Once the center is set enough that you can safely flip, flip using your favorite spatula. I used a fish-turner.
- Cook on the other side just long enough to set the egg then remove to a waiting oven-proof platter. Continue until all the mixture has been cooked into several omelets, using two tablespoons of oil between each omelet. If there is enough oil after each batch, you don’t need to keep adding more, just make sure that each omelet is cooked in at least two tablespoons of the oil.
- Bring the sauce up to serving temperature and either serve on the side or pour over the omelets.
- Garnish with chopped green scallion tops.