Shrimp Egg Foo Young (Egg Foo Yung)

Egg foo yung restaurant style recipe

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 5 servings

This egg foo young is deep-fried, which is the way it was originally served in restaurants in the 1950s. Not to be mistaken for an egg omelet, egg foo young (or 'yung' as it's also spelled), typically has more fillings and a sauce that you put over it for a finishing touch. This egg foo young recipe is filled with shrimp, mung bean sprouts, onion, pepper, mushrooms, and eggs. Pork or chicken can be used instead of shrimp.

For a complete meal, serve this over steamed rice. 

Ingredients

  • For the Sauce:
  • 1 cup Chinese-style chicken broth (homemade or store-bought)
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • Dash salt
  • Dash pepper
  • 1 tablespoon cornstarch (dissolved in 4 tablespoons water)
  • For the Egg Foo Young:
  • 3/4 pound fresh shrimp (shelled and deveined)
  • 1/2 cup mung bean sprouts
  • 1 medium white or yellow onion
  • 1 red bell pepper
  • 1/2 cup fresh mushrooms
  • 2 green onions
  • 6 large eggs
  • Dash salt
  • Dash pepper
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • Serving suggestion: steamed rice

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Sauce

  1. Gather the ingredients.

    Ingredients for sauce for egg foo young

    The Spruce / Diana Chistruga

  2. Bring the chicken broth to a boil. Stir in the oyster sauce, soy sauce, salt, and pepper and thicken with the cornstarch-and-water mixture. Keep warm on low heat while making the egg foo young.

    Bring broth to boil

    The Spruce / Diana Chistruga

Make the Egg Foo Young

  1. Gather the ingredients.

    Ingredients for egg foo yung

    The Spruce / Diana Chistruga

  2. Rinse the shelled and deveined shrimp under warm running water. Pat dry and finely chop.

    Rinse shrimp

    The Spruce / Diana Chistruga

  3. Rinse the mung bean sprouts and drain thoroughly.

    Rinse mung bean sprouts

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  4. Peel and dice the onion.

    Peel and dice onion

    The Spruce / Diana Chistruga

  5. Cut the red bell pepper in half, remove the seeds, and slice into bite-sized chunks.

    Cut the red bell pepper in half

    The Spruce / Diana Chistruga

  6. Wipe the mushrooms clean with a damp cloth and thinly slice.

    Wipe mushrooms clean

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  7. Wash and finely chop the green onions.

    Wash and finely chop green onion

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  8. Heat 2 tablespoons of oil in a frying pan. When the oil is hot, add the shrimp. Stir fry until they turn pink and are cooked through. Remove from the pan.

    Heat oil and saute shrimp

    The Spruce / Diana Chistruga

  9. In a large bowl, lightly beat the eggs with the salt and pepper.

    Lightly beat eggs

    The Spruce / Diana Chistruga

  10. Stir in the rice wine or sherry, cooked shrimp, and the vegetables.

    Stir in rice wine

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  11. In the wok, heat 2 1/2-inches of oil for deep-frying to 375 F. When the oil is hot, carefully ladle 1/4 of the egg mixture into the wok.

    Heat oil in wok

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  12. Deep-fry on one side until browned for about 2 minutes, then ladle a bit of oil over the top so that it firms up.

    Deep fry

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  13. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelet with a slotted spoon and drain on paper towels.

    Turn omelet

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  14. Serve on a plate with the egg foo young sauce poured over the top or on the side. Enjoy!

    Serve shrimp egg foo young

    The Spruce / Diana Chistruga

Tips

  • Any leftovers of egg foo young can be kept in the fridge for up to 3 days and reheated. To reheat, just heat in a pan for about 3 to 5 minutes.
  • Make these up ahead of time and put in the freezer for later use. Fry up the egg foo young as directed and then wrap them up individually in plastic wrap and put in a freezer-safe bag. To reheat, put in the oven at 375 F, for approximately 20 to 25 minutes.