Egg Foo Yung is a popular Chinese-American dish that’s both flavorful and versatile, featuring fluffy egg patties packed with vegetables, meats like pork or shrimp, and sometimes mushrooms. It’s similar to an omelette but served with a savory gravy that adds richness and depth. This dish is easy to prepare, making it perfect for a quick weeknight dinner or a satisfying lunch. Whether you enjoy it with rice or on its own, Egg Foo Yung offers a delicious combination of textures and flavors that can be adapted to suit any taste.
Ingredients:
For the Egg Foo Yung:
- 6 large eggs
- ½ cup cooked shrimp, pork, or chicken (optional)
- ½ cup bean sprouts
- ¼ cup mushrooms, sliced
- ¼ cup green onions, chopped
- ¼ cup bell pepper, diced
- 1 tsp soy sauce
- Salt and pepper to taste
- 2 tbsp vegetable oil for frying
For the Gravy:
- 1 cup chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- Salt and pepper to taste
Instructions:
- Prepare the Gravy: In a small saucepan, bring the broth, soy sauce, and oyster sauce to a simmer. Slowly stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste. Set aside and keep warm.
- Make the Egg Foo Yung: In a large bowl, beat the eggs and mix in the soy sauce, bean sprouts, mushrooms, green onions, bell pepper, and cooked shrimp, pork, or chicken (if using). Season with salt and pepper.
- Heat the vegetable oil in a large skillet over medium heat. Pour about ¼ cup of the egg mixture into the pan to form each patty. Cook for 2-3 minutes on each side until golden brown and set in the middle. Repeat with the remaining mixture.
- Serve the Egg Foo Yung patties hot, topped with the prepared gravy. Enjoy alongside rice or as is for a hearty meal.
Enjoy the rich, savory goodness of homemade Egg Foo Yung with its combination of tender eggs and flavorful fillings!
