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Egg Foo Young

A crispy, savory Chinese-American fritter that transforms eggs and vegetables into golden, delicious patties served with a silky gravy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Patties
  • 8 large eggs
  • 2 cups shredded cabbage green or napa
  • 1 cup mushrooms finely chopped
  • 1/2 cup diced onion
  • 1/2 cup cooked shrimp chicken, or pork, finely diced (optional but recommended)
  • 2 green onions chopped
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 3 tablespoons vegetable oil for frying
  • 1/2 teaspoon salt
For the Gravy
  • 2 cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 2 cloves garlic minced

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Large nonstick skillet or cast-iron pan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Small saucepan for gravy
  • Paper towels

Method
 

  1. Chop your cabbage, mushrooms, onion, garlic, and green onions into small, uniform pieces.
  2. Crack the eggs into a large bowl and whisk until yolks and whites are fully combined.
  3. Add soy sauce, sesame oil, white pepper, and salt to the eggs and whisk again.
  4. Pour the egg mixture over the chopped vegetables and protein in the large bowl, then gently fold everything together.
  5. Heat a large nonstick skillet over medium-high heat and add the vegetable oil.
  6. Using a 1/3 cup measure, scoop the egg mixture and pour it into the hot oil, spacing patties about 2 inches apart.
  7. Cook patties undisturbed for 3 to 4 minutes until the bottom is golden brown.
  8. Flip each patty and cook the second side for 2 to 3 minutes until golden brown.
  9. Transfer the cooked patties to a plate lined with paper towels.
  10. Repeat with remaining batter, adding more oil to the skillet if needed.
  11. While the patties fry, heat broth in a small saucepan over medium heat.
  12. Whisk together cornstarch and water to create a slurry and whisk it into the hot broth.
  13. Add soy sauce, oyster sauce, sesame oil, white pepper, and minced garlic to the broth.
  14. Simmer the gravy for 2 to 3 minutes until thickened.

Notes

Serve the hot patties with gravy poured over the top, along with steamed rice or vegetables.