By Parrott Street Catering
Egg Foo Young Gravy
4 steps
Prep:5minCook:10min
Egg Foo Yung Gravy” description=”Some say that the egg foo young gravy is really what makes this classic Chinese takeout dish.
Updated at: Tue, 29 Jul 2025 13:17:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
6
Low
Nutrition per serving
Calories119.9 kcal (6%)
Total Fat7.6 g (11%)
Carbs10.9 g (4%)
Sugars0.9 g (1%)
Protein1.8 g (4%)
Sodium493.4 mg (25%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 tablespoonsneutral oil
such as vegetable or peanut oil

2 tablespoonsall-purpose flour

½ teaspoonturmeric

½ teaspoonpaprika

1 clovegarlic
small, minced

1 teaspoonshallot
or red onion, minced

3 ¼ cupslow-sodium chicken stock
divided

2 tablespoonsoyster sauce

2 teaspoonlight soy sauce

½ teaspoondark soy sauce

½ teaspoonsesame oil

¼ teaspoonwhite pepper
or to taste

3 tablespoonscornstarch
Instructions
Step 1
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.
Step 2
Whisk for another 30 seconds. Next, whisk in 3 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.
Step 3
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.
Step 4
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. Taste and adjust seasoning with additional salt or soy sauce according to your preferences. Serve!
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