Chinese-Style Egg Foo Young
Chinese-Style Egg Foo Young is a delightful, fluffy omelet that captures the essence of traditional Chinese cuisine right in your kitchen. This versatile dish is perfect for breakfast, lunch, or dinner and can be customized with your choice of proteins, including chicken, beef, or tofu. Packed with fresh vegetables and enhanced with a savory gravy, this recipe not only impresses visually but also tantalizes the taste buds. In just a few simple steps, you can create a dish that’s sure to become a family favorite, making every meal an occasion to remember.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (approximately two omelets per serving) 1x
- Category: Main
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
- 6 large eggs
- 1 cup bean sprouts
- ½ cup shredded carrots
- ½ cup chopped green onions
- ½ cup cooked chicken, beef, or tofu (diced)
- ¼ cup thinly sliced mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1½ cups chicken or vegetable broth
- 2 tablespoons soy sauce (for gravy)
- Cornstarch (for thickening)
Instructions
- In a mixing bowl, whisk together the eggs. Add the bean sprouts, carrots, green onions, diced protein, mushrooms, soy sauce, sesame oil, and flour. Mix well.
- Heat a non-stick skillet over medium heat with a drizzle of oil. Pour in a ladleful of egg mixture to form an omelet and cook for about 3-4 minutes on one side until golden brown. Flip and cook for another 2-3 minutes.
- For the gravy, combine broth with soy sauce in a saucepan over medium heat. Stir in cornstarch mixed with water until thickened.
- Serve each omelet drizzled with gravy and garnished with scallions and sesame seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Find it online: https://recipesamanda.com/chinese-style-egg-foo-young/