Egg Foo Young
Make your favorite Chinese takeout at home with this easy Egg Foo Young recipe! Loaded with fresh ingredients and topped with a delicious gravy, it's literally the BEST Egg Foo Young you've ever tasted... and couldn't be easier to make!
Print
Pin
Servings: 10
Calories: 151kcal
Ingredients
- 8 large eggs
- 1/2 pound pork chop diced
- 1 cup bean sprouts
- 1/2 cup grated carrot
- 1/3 cup yellow onion diced
- 2 green onions sliced
- 2 Tablespoons cornstarch
- 2 Tablespoons soy sauce
- 1 Tablespoon butter
- 1 cup chicken broth
- 2 Tablespoons cooking sherry
- green onions and sesame seeds for garnish optional
Instructions
- Heat 1 Tablespoon oil in a saute pan.
- Add yellow onion and diced pork, seasoning with salt and pepper to taste. Cook 5 minutes or until pork is no longer pink.
- Add grated carrots and bean sprouts and remove from heat. Set aside to cool.
- Whisk eggs in a large mixing bowl. Add meat/veggie mixture to eggs.
- Stir in green onions.
- Heat 2 Tablespoons oil in a skillet.
- Pour 1/3 cup of egg mixture into the skillet at a time and cook 1-2 minutes on each side, until browned.
- Remove patties from the skillet to a plate; continue until egg mixture is gone.
- Prepare gravy by combining cornstarch and soy sauce. Mix in butter, chicken broth, and cooking sherry. Bring to a boil and boil for 1-2 minutes. Remove from heat (gravy will thicken as it cools).
- Pour gravy over egg foo young and sprinkle with green onions and sesame seeds to garnish.
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 5g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 171mg | Sodium: 371mg | Fiber: 1g | Sugar: 1g