Egg Foo Young

Name: Egg Foo Young
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3 servings
Cuisine: American
Ingredients: egg 6 ea; mung bean sprouts 120 g; button mushrooms 100 g; onion 80 g; scallions 15 g; neutral oil 4 tbsp; low-sodium vegetable stock 300 ml; light soy sauce 1 tbsp; oyster sauce 2 tsp; cornstarch 10 g; sesame oil 0.5 tsp; black pepper 0.25 tsp

Quick answer

Total time: 50 min
Level: Medium
Servings: 3 servings
Ingredients: 12

About this dish

In American Chinese cooking, egg mixed with vegetables is fried into small patties, and a brown gravy made separately is spooned over just before eating.

This version has no meat, only mushrooms, bean sprouts, onion and scallion, and it is pan-fried instead of deep-fried, which leaves the edges brown and the middle soft.

Ingredients

servings

IngredientAmount

egg6 ea

low-sodium vegetable stock

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Instructions

6 steps

1

Wash and thoroughly drain sprouts, then cut to 3 cm lengths.

Thinly slice mushrooms and onion and chop scallions.
2

Cook mushrooms and onion in 1 tbsp oil for 5 minutes.

Add sprouts and stir-fry 2 minutes more to drive off moisture. Spread on a plate and cool 10 minutes.
3

Mix 8 g cornstarch with 30 ml cold stock.

Bring remaining 270 ml stock, soy sauce, oyster sauce and pepper to a simmer. Stir in slurry and simmer 1 minute. Keep warm over low heat.
4

Lightly beat eggs and fold in remaining 2 g cornstarch, sesame oil, cooled vegetables and scallions.

Do not whip into foam.
5

Use the remaining oil in two batches.

Divide batter into 6 patties about 10 cm wide. Cook 3 at a time over medium heat for 3 minutes, flip and cook 2 to 3 minutes more, until the thickest center is at least 71°C with no liquid egg.
6

Stir the gravy, spoon over patties and serve immediately.

Refrigerate leftover patties and sauce separately; reheat patties to 74°C and bring sauce to a boil.