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 :

1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
2. Stir in cornstarch and soy sauce.
3. 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.
4. 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.
5. Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
6. Top with gravy and green onions. Serve with a side of soy sauce.

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