Chinese-Style Egg Foo Young

Step 1

Dice, slice, and measure everything in advance. Egg Foo Young cooks quickly, so mise en place is your best friend here.

Step 2

Crack eggs into a large bowl and whisk until well beaten. Add soy sauce, sesame oil, white pepper, and salt. Stir in the bean sprouts, carrots, mushrooms, green onions, diced shrimp (or alternative protein), and flour. Mix until evenly combined.

Step 3

Add 1-2 tablespoons of oil to a wok or skillet over medium-high heat. Once hot, scoop about ½ cup of the egg mixture into the pan, forming a round patty.

Step 4

Let the patty cook for 3-4 minutes until the bottom is golden and crisp. Flip and cook another 2-3 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil if needed.

Step 5

In a small saucepan, combine broth, soy sauce, oyster sauce, and sugar. Bring to a simmer over medium heat. Stir in the cornstarch slurry and whisk until the gravy thickens—about 2 minutes.

Step 6

Plate your Egg Foo Young patties, pour over the hot Egg Foo Young gravy, and top with scallions or sesame seeds if using. Serve immediately.