HOMEMADE EGG FOO YOUNG RECIPE
Egg Foo Young Recipe – a bit like your favorite Chinese takeout dish but easily made at home!
One staple you’ll always find in my refrigerator is eggs— we use them on a day to day for breakfast, lunch and even dinner (see recipe below!).
 |
| HOMEMADE EGG FOO YOUNG RECIPE |
Now, I can’t claim this as an authentic Egg Foo Young recipe, but it does tastes delicious! I really like that you simply can swap in additional veggies and protein counting on what you've got in your fridge or pantry.
For this particular Egg Foo Young recipe I used shrimp, but it can even as easily be made with pork, chicken, beef, tofu or maybe all veggie!
INGREDIENTS :
- 4 eggs beaten
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1/2 cup onion chopped
- 1/2 cup mushrooms chopped
- 1 cup bean sprouts
- 1/2 pound cooked shrimp chopped
- green onion chopped (for garnish)
- Beef gravy I used jarred
- Vegetable oil
INSTRUCTIONS :
- In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
- Stir in cornstarch and soy sauce.
- Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
- In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
- Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
- Top with gravy and green onions. Serve with a side of soy sauce.
