Egg Foo Young

Egg Foo Young

Egg Foo Young is a Chinese-American omelet made by combining eggs with vegetables such as bean sprouts, onions, and mushrooms, often with meats like shrimp, chicken, or pork. The mixture is fried until golden and served with a savory brown gravy, giving the dish its distinctive flavor. Enjoyed with rice, Egg Foo Young is prized for its fluffy texture and versatility.

Egg Foo Young

Ingredients

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 mushrooms, diced

• ¼ cup bean sprouts

• ¼ cup grated carrot

• 3 Tablespoons of chopped scallions

• Vegetable oil as needed

Method

1. Mix the sauce ingredients in a small saucepan and bring to a boil over low heat, stirring constantly.

2. Let it simmer for about 10 minutes while you prepare the egg mixture; 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 this process until you have formed two egg patties.

7. Serve over rice, then pour the gravy over the top, and add the remaining scallions and a sprinkle of sesame seeds.

   
   
   
   

Sichuan Seasoning

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