Egg Foo Yung with Chinese Brown Sauce

Elevate your weeknight dinner with this savory Egg Foo Yung with Chinese Brown Sauce—an irresistible fusion of comfort and flavor. This classic Chinese-American dish combines fluffy egg patties loaded with crisp bean sprouts, succulent shrimp, crunchy water chestnuts, and aromatic green onions, all pan-fried to golden perfection. Drizzle these tender patties with a rich, umami-packed Chinese brown sauce made from chicken broth, oyster sauce, and a touch of dark soy, thickened to luxurious silkiness with cornstarch. Ready in just 35 minutes, this recipe is satisfying yet simple, perfect for busy weeknights or impressing dinner guests. Serve with steamed jasmine rice for an authentic touch!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 large eggs
• 2 cups bean sprouts
• 3 green onions, finely sliced
• 1 cup shrimp, cooked and chopped
• 1 cup water chestnuts, chopped
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil
• 1.5 cups chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon sugar
• 1 clove garlic, minced

Directions

Step 1

In a large mixing bowl, beat the eggs until smooth. Stir in the bean sprouts, green onions, shrimp, water chestnuts, soy sauce, and sesame oil. Mix until combined.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add about 1/3 cup of the egg mixture to the skillet and spread it into a round patty. Cook for 2-3 minutes per side or until golden brown and fully set. Repeat with the remaining egg mixture, adding additional oil as needed. Set cooked patties on a plate and keep warm.

Step 3

To prepare the Chinese brown sauce, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 30 seconds.

Step 4

Add the chicken broth, oyster sauce, dark soy sauce, and sugar to the saucepan. Stir to combine and bring the mixture to a gentle simmer.

Step 5

In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the saucepan while stirring continuously. Simmer for 2-3 minutes or until the sauce has thickened to your desired consistency.

Step 6

Serve the Egg Foo Yung patties topped with the warm Chinese brown sauce. Garnish with additional green onions if desired.

Nutrition Facts

Serving size	(1561.9g)

Amount per serving	% Daily Value*
Calories	1589.9

Total Fat 85.1g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 31.2g
Cholesterol 1577.1mg	0%
Sodium 5030.0mg	0%
Total Carbohydrate 104.3g	0%
Dietary Fiber 12.4g	0%
Total Sugars 26.7g
Protein 113.8g	0%

Vitamin D 668.2IU	0%
Calcium 405.1mg	0%
Iron 10.9mg	0%
Potassium 3386.0mg	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: 46.7%

Protein: 27.8%

Carbs: 25.5%