Egg Foo Yong with Hot Soy Sauce

Elevate your dinner table with this irresistible Egg Foo Yong with Hot Soy Sauce, a fusion of crispy golden omelettes and a bold, savory sauce that packs a punch. This Chinese-inspired dish features a medley of fresh ingredients, including succulent shrimp, crunchy bean sprouts, and earthy mushrooms, all folded into fluffy eggs for a satisfying texture. The star of the recipe is the luscious hot soy sauce made with a blend of soy sauce, oyster sauce, and a hint of red chili flakes for just the right amount of heat. Perfect for weeknight dinners or a special occasion, this easy-to-follow recipe is ready in just 35 minutes and serves up restaurant-quality flavors in the comfort of your home. Pair it with steamed rice or enjoy it on its own for a flavor-packed meal everyone will love! Keywords: Egg Foo Yong recipe, hot soy sauce, Chinese omelette, shrimp and vegetable omelette.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 3

Ingredients

• 6 large eggs
• 200 grams shrimp, peeled and deveined
• 1 cup bean sprouts
• 3 stalks green onions, thinly sliced
• 1 medium carrot, shredded
• 1 cup mushrooms, finely sliced
• 4 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 1.5 cups chicken stock
• 1 teaspoon red chili flakes
• 3 tablespoons vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

In a medium mixing bowl, beat the eggs with a pinch of salt and pepper until smooth. Set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes until pink and fully cooked. Remove and set aside.

Step 3

In the same skillet, add another tablespoon of vegetable oil. Sauté the carrots, mushrooms, and bean sprouts for 3-4 minutes until tender. Remove from the skillet and allow to cool slightly.

Step 4

Fold the cooked shrimp, sautéed vegetables, and green onions into the beaten eggs.

Step 5

In the same skillet, heat the remaining tablespoon of vegetable oil over medium heat. Pour in a portion of the egg mixture (about 1 cup for each omelette) and let it cook undisturbed for 2-3 minutes until golden brown on the bottom. Flip carefully and cook for another 2-3 minutes. Repeat with the remaining egg mixture to make 3 omelettes. Transfer the cooked omelettes to a serving plate.

Step 6

For the hot soy sauce: In a small saucepan, combine the soy sauce, oyster sauce, sesame oil, chicken stock, and red chili flakes. Bring to a simmer over medium heat.

Step 7

In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes until thickened. Remove from heat.

Step 8

Drizzle the hot soy sauce over the Egg Foo Yong omelettes and serve immediately. Enjoy your flavorful meal!

Nutrition Facts

Serving size	(1639.3g)

Amount per serving	% Daily Value*
Calories	1539.5

Total Fat 104.6g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 37.0g
Cholesterol 1538.5mg	0%
Sodium 5420.9mg	0%
Total Carbohydrate 38.8g	0%
Dietary Fiber 7.9g	0%
Total Sugars 15.3g
Protein 123.0g	0%

Vitamin D 269.6IU	0%
Calcium 379.1mg	0%
Iron 11.9mg	0%
Potassium 2390.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 31.0%

Carbs: 9.8%