Description
Egg Foo Young is a classic Chinese-American dish featuring fluffy omelets packed with vegetables, meat or seafood, and topped with a savory, rich gravy. Perfect for breakfast, lunch, or dinner, this quick and versatile recipe is customizable and full of comforting flavors.
Ingredients
For the Omelets:
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6 large eggs
- 1 cup cooked chicken, shrimp, or tofu, diced
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1 cup bean sprouts
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1/2 cup diced onions
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1/2 cup sliced mushrooms
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1/4 cup chopped green onions
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Salt and pepper, to taste
-
Vegetable oil, for frying
For the Gravy:
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2 cups chicken broth
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon sugar
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2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
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Salt and pepper, to taste
Instructions
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Prepare Omelet Mixture:
In a large bowl, beat eggs. Add cooked meat or tofu, bean sprouts, onions, mushrooms, green onions, salt, and pepper. Mix well. -
Cook Omelets:
Heat vegetable oil in a large skillet over medium-high heat. Pour about 1/3 cup of egg mixture to form small pancakes. Cook 3-4 minutes per side until golden brown and cooked through. Repeat with remaining mixture. Keep warm. -
Make Gravy:
In a saucepan, combine chicken broth, soy sauce, oyster sauce, and sugar. Bring to simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Season with salt and pepper. -
Serve:
Place omelets on plates, spoon gravy over the top, and serve hot.
Notes
Use vegetarian oyster sauce or omit for vegetarian option.Adjust gravy spice by adding jalapeños or chili sauce.Garnish with fresh cilantro or parsley for extra flavor.
