Stir-Fried Egg Foo Young Recipe

Mushroom Egg Foo Young
Flickr/CC
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 3 to 4 servings
Ratings (33)

If you've enjoyed egg foo young in Chinese restaurants, use this recipe to recreate the dish at home. Essentially an omelet shaped like a pancake, egg foo young is a cultural hybrid of a dish. It's largely known as Chinese American, but it is also served in Western countries such as Britain as well as in Southeast Asia. Definitely not traditionally Chinese, egg foo young has long appealed to the American palate. It remains a great choice for a lazy weekend breakfast in the United States. 

What You'll Need

  • 6 fresh mushrooms
  • 1/2 cup mung bean sprouts
  • 1/4 to 1/2 cup Napa cabbage (shredded)
  • 3 Chinese sausages (lop cheong)
  • 5 eggs
  • 1 tsp. salt
  • Freshly ground black pepper to taste
  • 2 to 3 tsp. Chinese rice wine (or dry sherry)
  • 1/4 cup onion (peeled and chopped)
  • 2 green onions (chopped)
  • 3 tbsp. canola (or corn or peanut oil)
  • For the Egg Foo Young Sauce:
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp. light soy sauce
  • 1 tbsp. Chinese rice wine (or dry sherry)
  • Dash of sesame oil
  • Optional: freshly ground black or white pepper to taste
  • 1 tsp. cornstarch dissolved in 4 tsp. water

How to Make It

  1. To make the egg foo young sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine (or sherry), sesame oil and pepper. Turn up the heat slightly and add the dissolved cornstarch-water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo young.
  2. Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender -- just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch pieces
  1. Lightly beat the eggs with the salt, freshly ground black pepper and the rice wine, or sherry.
  2. Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for two minutes, then remove from the pan. Add 1 tablespoon of oil, and stir-fry the mushrooms until they are browned. Remove from the pan.
  3. Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.
  4. Add 2 tablespoons of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown. Then turn over and cook the other side. Serve hot with the sauce poured over the top.