Egg Foo Young Gravy
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
144 kcal
-
Course
Condiments
-
Cuisine
Chinese-American Fussion
Egg Foo Young Gravy
Description
The gravy starts by making a roux with neutral oil, flour, turmeric, and paprika, which adds color and depth. Garlic and shallots are quickly cooked in the roux before chicken stock is added, creating a flavorful base. Oyster sauce and both light and dark soy sauces contribute savory richness and salty complexity. A final touch of sesame oil and white pepper adds fragrance and mild heat.
Cornstarch slurry thickens the gravy to a consistency that coats a spoon nicely, making it suitable for spooning over Egg Foo Young or similar dishes. The preparation requires gentle simmering and continuous whisking to avoid lumps and achieve a smooth finish. This versatile gravy enhances the mild egg patties with a savory and slightly spiced sauce.
When reheating leftover gravy, add a bit of water or stock to return it to the proper consistency, as it may thicken further in storage. Adjust seasoning as needed before serving again.
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 chicken stock divided, low-sodium
- 2 tablespoons oyster sauce
- 2 teaspoon soy sauce light
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper (or to taste)
- 3 tablespoons cornstarch
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
- Add a small amount of water or chicken stock when reheating to loosen the gravy, which may thicken upon cooling.
- Maintain constant whisking during preparation to ensure a smooth texture without lumps.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
