Ma's Egg Foo Yong
Discover the comfort and nostalgia of "Ma's Egg Foo Yong," a classic homemade Chinese-American dish that combines simplicity with bold flavors. This recipe features fluffy egg pancakes packed with crunchy bean sprouts, crisp green onions, grated carrots, and an optional touch of tender shrimp, all enhanced by a hint of soy sauce and aromatic sesame oil. Perfectly pan-fried to golden perfection, these savory pancakes are paired with a rich and velvety gravy made from chicken stock, oyster sauce, and a touch of white pepper for a satisfying finish. With just 30 minutes from start to finish, this quick and versatile recipe makes an ideal weeknight dinner or a standout addition to your next family meal. Serve it hot and let the comforting flavors transport you straight to mom’s kitchen!
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Ingredients
- 6 eggs
- 1 cup bean sprouts
- 4 green onions, sliced
- 0.5 cup cooked shrimp, chopped (optional)
- 0.5 cup carrot, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (for frying)
- 1.5 cups chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 0.25 teaspoon white pepper (optional)
Directions
Step 1
In a large bowl, crack six eggs and beat them until evenly mixed.
Step 2
Add bean sprouts, sliced green onions, grated carrot, cooked shrimp (if using), soy sauce, and sesame oil to the eggs. Stir until well combined.
Step 3
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Step 4
Ladle about 1/3 cup of the egg mixture into the skillet to form a pancake. Cook for 2-3 minutes on one side, until golden, then carefully flip and cook for another 2-3 minutes. Repeat with remaining egg mixture, adding more oil to the skillet as needed.
Step 5
Transfer the cooked egg pancakes to a plate lined with paper towels to drain excess oil.
Step 6
To make the gravy, combine chicken stock, oyster sauce, sugar, and white pepper (if using) in a small saucepan. Heat over medium heat until it begins to simmer.
Step 7
In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering sauce, stirring constantly until the gravy thickens, about 1-2 minutes.
Step 8
Serve the Egg Foo Yong pancakes topped with the hot gravy. Enjoy immediately!
Nutrition Facts
| Serving size | (1341.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1202.5 |
| Total Fat 76.9g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 1378.5mg | 0% |
| Sodium 2033.8mg | 0% |
| Total Carbohydrate 40.2g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 17.8g | |
| Protein 92.2g | 0% |
| Vitamin D 457.1IU | 0% |
| Calcium 356.7mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1491.4mg | 0% |
Source of Calories