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Egg Foo Young

Egg Foo Young Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 4 large eggs
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1 cup shredded cabbage
  • 1/2 cup bean sprouts
  • 1/4 cup sliced scallions
  • 6 oz small shrimp
  • 2 tbsp vegetable oil

Method
 

  1. Whisk the broth, soy sauce, sesame oil, and cornstarch dissolved in 1 tbsp cold water in a saucepan. Simmer over medium heat, whisking, for about 2 minutes until thickened into a glossy gravy. Keep warm.
  2. Beat the eggs with white pepper and salt until frothy, then fold in cabbage, bean sprouts, scallions, and shrimp until evenly distributed.
  3. Heat oil in a large nonstick skillet over medium-high, then reduce to medium. Ladle 1/4 cup of the mixture per patty, cooking 2 or 3 at a time. Fry until deep golden, about 3 to 4 minutes per side.
  4. Plate the patties over rice, spoon the warm gravy on top, and serve immediately.

Notes

If you skip the shrimp, the dish works just as well with any cooked meat you have on hand—rotisserie chicken or leftover roast pork are especially good. Keep finished patties in a low oven (200°F) while you cook the remaining batches.