Egg Foo Young

Name: Egg Foo Young
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Chinese
Ingredients: 1 tablespoon neutral oil (such as vegetable or canola); 1 tablespoon minced garlic; 1 1/2 cups low-sodium chicken broth; 2 tablespoons oyster sauce; 1 tablespoon low-sodium soy sauce; 2 tablespoons cornstarch; 1/2 teaspoon toasted sesame oil; Kosher salt and black pepper; Neutral oil (such as vegetable or canola), for shallow frying; 6 large eggs; 6 ounces medium cleaned shrimp, halved lengthwise and coarsely chopped; 1 1/2 cups (3 ounces) mung bean sprouts (or any combination of shredded cabbage, shredded carrots, finely chopped onions and thinly sliced scallions); 1/4 cup finely chopped scallions, plus more for serving

Instructions

Prep:10minCook:30min

These puffy fried egg omelets, which were created in the 1900s by Cantonese immigrant restaurateurs for American palates, are stuffed with meat and vegetables and smothered in a savory gravy. Typically deep-fried in woks to create the fluffy texture, shallow frying at home in a cast-iron skillet produces similar results; the high heat expands the eggs with steam, creating air pockets and crispy nooks during frying. A terrific way to use up leftovers, typical fillings include shrimp, ground pork or diced cooked ham and veggies such as mung bean sprouts, onions, carrots or scallions. Serve with cooked rice and steamed broccoli or green beans.

Updated at: Thu, 10 Apr 2025 23:07:35 GMT