Egg Foo Young Gravy
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
144 kcal
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Course
Condiments
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Cuisine
Chinese-American Fussion
Egg Foo Young Gravy
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Some say that the egg foo young gravy is really what "makes" this classic Chinese takeout dish. Learn how to make it from scratch in 15 mins!
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Ingredients
- 2 tablespoons neutral oil (such as vegetable or peanut oil)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon Turmeric
- 1/2 teaspoon paprika
- 1 small clove garlic (minced)
- 1 teaspoon shallot (or red onion, minced)
- 3 1/4 cups low-sodium chicken stock (divided)
- 2 tablespoons oyster sauce
- 2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper (or to taste)
- 3 tablespoons cornstarch
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Instructions
- In a wok, medium pot, or saucepan, heat the oil over medium heat. Whisking constantly, make a roux by adding the flour, turmeric, and paprika. Continue whisking for 15-20 seconds, then add the garlic and shallot.
- Whisk for another 30 seconds. Next, whisk in 3 cups of the chicken stock. Bring the mixture to a simmer. Add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper to taste.
- Combine the cornstarch with the remaining ¼ cup of chicken stock (or use water) to make a slurry. Slowly stir in two-thirds of the mixture.
- Let the gravy cook and continue to thicken for 30 seconds. Add more of the cornstarch slurry if needed. The gravy should be thick enough to coat a spoon. Taste and adjust seasoning with additional salt or soy sauce according to your preferences. Serve!
Notes
- When reheating the gravy, you may need to add a little bit of water or chicken stock to thin it out, as it will solidify slightly.
- When reheating the gravy, you may need to add a little bit of water or chicken stock to thin it out, as it will solidify slightly.
- For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking.
- For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on
- How to Use Cornstarch in Chinese Cooking
- .
Nutrition Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
514mg
(21%)
Potassium
199mg
(6%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Vitamin A
123IU
(2%)
Vitamin C
0.4mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 514mg | 21% |
| Potassium | 199mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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