PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | YIELD: 4
Easily make a copycat of your favourite Chinese takeout at home with this Homemade Egg Foo Young recipe. Raid your fridge with the common ingredients required to make this recipe and start cooking!
Eggs. They are a staple in every household. You can use them for breakfast, brunch, lunch, even dinner. On our grocery list, eggs are always on the top. For this recipe, I also use shrimp, mushrooms, and bean sprouts. But feel free to use pork, chicken, beef, or tofu in place of shrimp. If desired, you can even make this all vegetarian. Serve these tasty egg foo young top with gravy and green onions with soy sauce on the side.
1/2 lb cooked shrimp, chopped
4 Eggs, beaten
1/2 c. mushrooms, chopped
1/2 c. onion, chopped
1 c. bean sprouts
1 tsp cornstarch
2 tbsp soy sauce
For beef gravy, I used jarred
green onion, chopped (for garnish)
HOW TO MAKE HOMEMADE EGG FOO YOUNG
Step 1: Saute the onions, mushrooms, and bean sprouts in a large skillet with vegetable oil. Add the shrimp, then stir in the cornstarch and soy sauce.
Step 2: To a bowl with 4 beaten eggs, transfer the shrimp mixture, then gently stir. The correct ratio is more veggies than eggs, then the consistency should not be too runny. If turned out too runny, just add more sauteed vegetables or protein.
Step 3: Add vegetable oil in a clean skillet enough to cover the bottom of the pan. Then, add 1/4 Egg Foo Young mixture to the pan and form it into a shape of a pancake. Fry the mixture until the bottom is firm enough to flip. Continue to cook the other side until the egg is firm.
Step 4: When done, transfer the Egg Foo Young on a paper towel. To serve, top with gravy and green onions with soy sauce on the side. Enjoy!
YIELD: 4, SERVING SIZE: 1 gram
Amount Per Serving: CALORIES: 232TOTAL FAT: 11gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 307mgSODIUM: 1377mgCARBOHYDRATES: 10gFIBER: 1gSUGAR: 3gPROTEIN: 24g