Dinner

Egg Foo Young

Name: Egg Foo Young
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 cup unsalted beef stock; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon oyster sauce; 1/2 tsp white pepper, powdered; 1 tablespoon cornstarch; 1 tablespoon water; 1 tablespoon cornstarch; 1 tablespoon water; 8 large large eggs; 1/2 tsp kosher salt; 1/4 tsp sugar; 1 spring onion; 1 cup mung bean sprouts; 20 shrimp; 3 Cups vegetable oil; 2 cups jasmine rice

Crispy shrimp egg foo young omelets served over jasmine rice with a warm savory gravy.

35 min
390 kcal
Chinese
Seafood

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper to a small saucepan over medium heat.
Step 2:
Whisk the gravy ingredients together and bring them to a simmer.
Step 3:
Combine the first cornstarch and water in a small bowl and whisk until dissolved.
Step 4:
Add the cornstarch mixture to the saucepan and whisk until the gravy thickens and coats the back of a spoon, 2 to 3 minutes.
2–3 min
Step 5:
Cover the saucepan and keep the gravy warm over the lowest possible heat.
Step 6:
Whisk the remaining cornstarch and water together in a medium bowl until dissolved.
Step 7:
Add the eggs, kosher salt, and sugar, then whisk until well combined and no egg-white clumps remain.
Step 8:
Add the spring onion, mung bean sprouts, and shrimp, then stir until everything is evenly coated.
Step 9:
Add the vegetable oil to a large wok, filling it about 2 inches up the sides.
Step 10:
Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
Step 11:
Gently and slowly ladle in one-quarter of the omelet batter.
Step 12:
Fry until golden brown and crispy on both sides, about 2 minutes per side; baste any light spots gently with hot oil.
2 min
Step 13:
Use two tools, such as a spider, slotted spoon, tongs, or large chopsticks, to gently flip the omelet by pulling up one side and pushing down and around on the other.
Step 14:
Remove the omelet to a paper towel-lined baking sheet and let it cool for 5 minutes.
5 min
Step 15:
Repeat with the remaining batter to make 4 omelets, adding more oil between batches if needed.
Step 16:
Plate each egg foo young over a bed of jasmine rice.
Step 17:
Spoon the warm gravy over the top and serve immediately.