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Egg Foo Young

Delicious and fluffy egg patties filled with vegetables and protein, topped with savory gravy, perfect for a quick homemade meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 285
Ingredients Method Notes

Ingredients
  

For the egg patties
  • 6 large large eggs
  • 1 cup bean sprouts
  • ½ cup shredded cabbage
  • ¼ cup diced onion
  • ¼ cup sliced mushrooms
  • ¼ cup diced bell pepper
  • ½ cup cooked chicken, shrimp, or pork (optional)
  • 2 tbsp soy sauce (low sodium)
  • 1 tsp sesame oil
  • ½ tsp white pepper
  • 2–3 tbsp vegetable oil (for frying)
For the gravy
  • 1 cup chicken broth
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • ½ tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp water
  • 1 tbsp chopped green onions (for garnish)

Method
 

Preparation
  1. In a large bowl, beat the eggs until just combined.
  2. Add soy sauce, sesame oil, and white pepper. Stir in bean sprouts, cabbage, onion, mushrooms, bell pepper, and protein if using.
Cooking
  1. Heat oil in a skillet over medium-high heat.
  2. Scoop about ⅓ cup of the mixture into the pan to form patties.
  3. Cook 2–3 minutes per side until golden and set. Transfer to a plate and keep warm.
Making the Gravy
  1. In a small saucepan, bring chicken broth, oyster sauce, soy sauce, sugar, and sesame oil to a simmer.
  2. Stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy.
  3. Pour gravy over the patties and garnish with green onions.

Notes

Serve hot over steamed white or brown rice, or enjoy with extra gravy and stir-fried vegetables. Store patties and gravy separately in airtight containers in the fridge for up to 3 days. Reheat for best texture.