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Vegetarian Egg Foo Young


For the Gravy

· 1 Tablespoon oyster sauce

· 1 teaspoon soy sauce

· 1/2 teaspoon sesame oil

· 1 Tablespoon cornstarch

· 1 teaspoon pepper

· 1 teaspoon garlic powder

· 1 teaspoon granulated sugar

· ¾ cup chicken stock

For the Egg Mix

· 3 large eggs

· ¼ cup diced cooked chicken

· ¼ cup mushroom diced

· ¼ cup bean sprouts

· ¼ cup grated carrot

· 3 Tablespoon chopped scallions

· Vegetable oil as needed


1. Mix the ingredients for the sauce into a small saucepan, and slowly bring to a boil, stirring the whole time.

2. Let simmer for about 10 minutes while you make the egg mix, it will thicken as it simmers.

3. After the sauce has thickened, heat a wok until it is smoking hot.

4. Add the eggs, cooked chicken, mushrooms, bean sprouts, grated carrot and half the scallions, and whip well with a fork or a whisk.

5. Pour in enough oil to cover the bottom of the wok, then add half of the egg mix.

6. Turn the heat to medium and let the mixture cook until it becomes golden brown, flip and cook the other side the same way. Repeat until you have 2 egg patties.

7. Serve over rice, pour the gravy over the top, and add the rest of the scallions and some sesame seeds

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