Description
Chinese-Style Egg Foo Young is a delightful twist on traditional omelets, offering a fluffy and savory experience that shines at any meal. This versatile dish combines eggs with fresh vegetables and your choice of proteins like chicken or tofu, all topped with a rich gravy. Quick and easy to prepare, it becomes an instant favorite for breakfast, lunch, or dinner. Whether you’re looking to impress guests or enjoy a comforting weeknight dinner, this recipe guarantees satisfaction.
Ingredients
Scale
- 6 large eggs
- 1 cup bean sprouts
- ½ cup shredded carrots
- ½ cup chopped green onions
- ½ cup diced chicken or tofu
- ¼ cup thinly sliced mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 1½ cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- In a mixing bowl, whisk the eggs until frothy. Add bean sprouts, carrots, green onions, chosen protein, mushrooms, soy sauce, sesame oil, white pepper, salt, and flour. Mix well.
- Heat a non-stick frying pan over medium heat with neutral oil.
- Pour in portions of the egg mixture (about ½ cup) and cook for 3-4 minutes until bubbles form on top; flip carefully and cook for another 2-3 minutes until golden brown.
- For the gravy, combine broth with soy sauce and sugar in a saucepan. Bring to simmer and add cornstarch slurry until thickened.
- Serve hot with gravy poured over the omelets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 omelet (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 400mg