Egg Foo Young
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
17 mins
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Servings
4
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Calories
261 kcal
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Course
Main Course
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Cuisine
Chinese
Egg Foo Young
Description
Egg Foo Young features beaten eggs combined with an assortment of vegetables like bean sprouts, cabbage, carrots, peas, and mushrooms, along with cooked diced meats such as chicken, pork, or shrimp. The egg mixture is cooked in a non-stick skillet with a little oil and sesame oil until the bottoms turn golden and crispy, then flipped to finish cooking. The texture combines a tender, slightly firm omelette with crisp vegetable bits inside.
The accompanying gravy blends chicken broth, tamari or soy sauce, hoisin sauce, mirin or cooking wine, sesame oil, rice vinegar, sugar, and white pepper, thickened with a cornstarch slurry to a glossy, flavorful sauce that complements the omelette. The dish is finished with a garnish of chopped green onions.
Egg Foo Young can be a main dish served with rice or noodles. The recipe allows flexibility for adding different proteins and vegetables, making it a good choice to use up leftovers or available produce.
Ingredients
- For the Omelettes:
- 8 egg large
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 4 green onion copped, or scallions
- 1 cup bean sprout rinsed and drained
- 1 cup chicken or pork, ham, beef or shrimp, cooked, diced
- 1-2 cups mushrooms optional, cooked, shredded cabbage, vegetables of choice
- 1-2 cups bok choy
- 1-2 cups cabbage
- 1-2 cups carrots
- 1-2 cups peas
- 1-2 cups snow peas
- 1-2 cups bell peppers
- For the gravy:
- 1 cup chicken broth
- 2 tablespoons tamari or soy sauce
- 1 1/2 tablespoons hoisin sauce or oyster sauce
- 1 tablespoon mirin or Chinese cooking wine
- 1 teaspoon sesame oil toasted
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup water
- 1 1/2 tablespoons cornstarch
- green onions chopped for garnish
Instructions
- To make the gravy (this can be made well in advance): Place all of the ingredients in a small saucepan except for the cornstarch and water. Dissolve the cornstarch in the water and set aside until ready to use. Heat the ingredients in the saucepan until simmering, then stir in the cornstarch slurry. Stir continually to prevent lumps until the gravy is thickened. Add salt to taste.
- To make the omelettes, crack the eggs in a large bowl, add the salt, pepper and garlic powder, and whisk vigorously. Stir in the remaining ingredients to combine. (Note: You can add a cup of any protein along with an additional cup of vegetables of your choice.)Heat 1 1/2 teaspoons of oil and 1/4 teaspoon sesame oil in a non-stick skillet over medium heat. Ladle 1/4 of the egg mixture into the hot skillet and cook until the bottom is golden brown. Flip the omelette over and cook on the other side until golden. Transfer to a plate and keep warm while you cook the remaining omelettes. To serve, place the egg foo young on plates, spoon over some of gravy, and garnish with chopped green onions. Serve with a side of rice, noodles, and/or a green salad with Asian Salad Dressing.Makes 4 main servings or make 6 smaller omelettes for appetizers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 261kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 357mg | 119% |
| Sodium | 1043mg | 43% |
| Potassium | 439mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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