Description
Think of the best egg pancake you have ever had at a Chinese-American takeout place, golden and fluffy and loaded with shrimp and bean sprouts. You have it? Ok great, now smother it in brown gravy. That is egg foo young, and it is magical.
Ingredients
For the Patties
- 6 large eggs
- 2 cups (about 170 g) fresh bean sprouts, roughly chopped
- 8 oz (225 g) small raw shrimp, peeled and chopped
- 3 scallions, thinly sliced
- 1/2 cup (60 g) finely diced white mushrooms
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 tsp toasted sesame oil
- 1/3 cup (80 ml) neutral oil, for frying, plus more as needed
For the Gravy
- 1 cup (240 ml) chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch, mixed with 2 tbsp cold water
Instructions
To Make the Patties
Beat the eggs in a large bowl with the soy sauce, salt, white pepper and sesame oil. Stir in the bean sprouts, shrimp, scallions and mushrooms.
Heat the neutral oil in a large skillet over medium-high heat until shimmering. Scoop about 1/3 cup of the egg mixture into the pan for each patty, cooking 2 or 3 at a time.
Fry for 2 to 3 minutes per side, turning only when the underside is set, until golden. Transfer to a rack set over a baking sheet and keep warm in a 200°F (95°C) oven.
To Make the Gravy
While the patties fry, bring the stock, oyster sauce, soy sauce and sugar to a simmer in a small saucepan. Stir the cornstarch mixture and pour it in, stirring, and simmer for 1 to 2 minutes until thickened and glossy.
To Serve
Spoon the hot gravy over the patties.
Notes
- Keeps 3 days in the fridge. Reheat the patties on a baking sheet at 350°F (175°C) for 10 minutes to keep them crisp, and warm the gravy separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Fat: 15 g
- Carbohydrates: 6 g
- Protein: 19 g