Egg Foo Young

Main Dishes Vegetarian Mains

I never really know what egg foo young was until eating at a Chinese restaurant in Walnut in 2023. I decided to try this on my own and it turned out pretty good!

Print Recipe

Difficulty: easy

Ingredients

• Main Ingredients
• 1 bunch of Green Onions
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 teaspoon White Pepper
• 1 teaspoon Sesame Oil
• ¼ cup Flour
• 6 eggs
• 2 cups (8 ounces of Bean Sprouts)
• 6 to 8 ounces of cooked protein: diced Chicken (boiled chicken) or Shrimp or Pork
• Sauce Ingredients
• 2 tablespoons avocado oil
• 2 tablespoons all-purpose flour
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 small clove garlic (minced)
• 1 teaspoon shallot (or red onion, minced)
• 2¼-4¼ cups low-sodium chicken stock, split
• 2 tablespoons oyster sauce
• 2 teaspoon light soy sauce
• ½ teaspoon dark soy sauce (for color)
• ½ teaspoon sesame oil
• ¼ teaspoon white pepper (or to taste)
• 3 tablespoons cornstarch

Directions

1. OMELETE DIRECTIONS
2. Cut up the ban sprouts into smaller pieces and put in boiling water for 3 minutes.
3. Remove and drain and press down on the bean sprouts in the colander with a towel (or paper towels) to press out excess water.
4. Heat up a saucepan with a small layer of oil in the bottom. Allow this to get to 325 degrees.
5. Gently mix all the ingredients together – do not beat the eggs. It will be gravy consistency. NOTE: Don’t let this sit for very long as it will get watery.
6. Using a ladle, scoop up the mixture and place one ladle into the hot oil. Repeat.
7. SAUCE DIRECTIONS
8. 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.
9. Whisk for another 30 seconds. Next, whisk in 2-4 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.
10. 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.
11. 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. Serve!

Notes

• From: https://www.youtube.com/watch?v=ik1SkGcGLM4
• and
• https://thewoksoflife.com/egg-foo-young-gravy

Source: thewoksoflife

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