Egg Foo Young
This Egg Foo Young recipe is a symphony of flavors that promises a culinary spectacle right on your plate. This cherished Chinese dish, a sumptuously filled omelet brimming with tender shrimp and vibrant vegetables, is a versatile delight that can elevate your breakfast, lunch, or dinner experience. Every bite you take, every flavor you savor, turns any ordinary day into a gastronomic festival.
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Equipment
- 1 Sauce Pan
- 1 Mixing Bowl
Ingredients
For the Sauce
- 1 ½ cups chicken broth
- 1 ½ tbsp Chinese cooking wine aka Shaoxing wine, substitute Mirin or dry sherry
- Pinch white pepper
- ½ tsp sesame oil
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 1 tsp white sugar
- 2 tbsp soy sauce
- 1 ½ tbsp corn starch
For the Egg
- vegetable oil as needed to fry omelets
- ½ cup yellow onion diced small
- 1 tsp garlic
- ¼ lbs shrimp cut up small (about 5–6 large shrimp peeled and de-veined)
- ¼ cup carrot diced small
- ½ cup red bell pepper cut up small
- 8 eggs
- 2 cups bean sprouts
- 1 cup water chestnuts sliced
- 1 tsp oyster sauce
- ¼ tsp white sugar
- ¼ tsp white pepper
- ½ cup peas thawed
- ½ tsp salt
- green scallion chopped for garnish
Instructions
- Place chicken stock, sherry, white pepper, sesame oil, oyster sauce, vinegar, and sugar in a medium saucepan and heat. Mix corn starch with soy sauce in a small bowl and add to the pan and stir to combine and thicken. Once hot, remove from heat and hold for the end of the recipe.1 ½ cups chicken broth, 1 ½ tbsp Chinese cooking wine, Pinch white pepper, ½ tsp sesame oil, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp white sugar, 2 tbsp soy sauce, 1 ½ tbsp corn starch
- In a seasoned wok over high heat, add a half cup of oil and once hot, swirl around to oil sides then remove all but two tablespoons of the oil. Reserve the remaining oil.vegetable oil
- Once smoking hot, add the onion, garlic, shrimp, carrots, and red bell pepper all at once and cook and stir for about two minutes until shrimp is cooked and starting to turn pink. Remove to a bowl or plate to cool. Turn off heat.½ cup yellow onion, 1 tsp garlic, ¼ lbs shrimp, ¼ cup carrot, ½ cup red bell pepper
- In a large bowl, beat eggs and add fresh bean sprouts, water chessnuts, oyster sauce, sugar, pepper, peas, and salt. Once the cooked ingredients are cool, add to the bowl. Stir to combine.8 eggs, 2 cups bean sprouts, 1 cup water chestnuts, 1 tsp oyster sauce, ¼ tsp white sugar, ¼ tsp white pepper, ½ cup peas, ½ tsp salt
- Preheat the oven to 200 degrees to keep the omelets warm while you cook the entire batch.
- Using the same pan you cooked the vegetables, heat to between medium and medium-high. Once the pan is very hot, add about two tablespoons of the vegetable oil and once that is very hot, use a ¼ cup measure and scoop out a full ¼ cup of the mixture and pour it into the hot pan. The pan must be hot, and the omelets nice and browned when done, not mildly yellow like an omelet. As soon as you pour the mixture in, the sides will bubble up and puff in the hot oil and the bottom will brown. Once the center is set enough that you can safely flip, flip using your favorite spatula.
- Cook on the other side just long enough to set the egg then remove to a waiting oven-proof platter. Continue until all the mixture has been cooked into several omelets, using two tablespoons of oil between each omelet. If there is enough oil after each batch, you don’t need to keep adding more, just make sure that each omelet is cooked in at least two tablespoons of the oil.
- Bring the sauce up to serving temperature and either serve on the side or pour over the omelets.
- Garnish with chopped green scallion tops.green scallion