Egg Foo Young (Egg Foo Yung)

Egg foo yung restaurant style recipe

The Spruce Eats / Diana Chistruga

  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 5 Servings

This egg foo young is deep-fried, which is the way it was originally served in restaurants in the 1950s. Pork or chicken can be used instead of shrimp.

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)

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
    The Spruce Eats / Diana Chistruga
  2. Bring the chicken broth to a boil. Stir in the seasonings 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 Eats / Diana Chistruga

Make the Egg Foo Young

  1. Gather the ingredients.

    Ingredients for egg foo yung
    The Spruce Eats / Diana Chistruga
  2. Rinse the shrimp under warm running water. Pat dry and finely chop.

    Rinse shrimp
    The Spruce Eats / Diana Chistruga
  3. Rinse the mung bean sprouts and drain thoroughly.

    Rinse mung bean
    The Spruce Eats / Diana Chistruga
  4. Peel and dice the onion.

    Peel and dice onion
    The Spruce Eats / 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 Eats / Diana Chistruga
  6. Wipe the mushrooms clean with a damp cloth and thinly slice.

    Wipe mushrooms clean
    The Spruce Eats / Diana Chistruga
  7. Wash and finely chop the green onions.

    Wash and finely chop green onion
    The Spruce Eats / Diana Chistruga
  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
    The Spruce Eats / Diana Chistruga
  9. In a large bowl, lightly beat the eggs with the salt and pepper.

    Lightly beat eggs
    The Spruce Eats / Diana Chistruga
  10. Stir in the rice wine or sherry, cooked shrimp, and the vegetables.

    Stir in rice wine
    The Spruce Eats / Diana Chistruga
  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
    The Spruce Eats / Diana Chistruga
  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
    The Spruce Eats / Diana Chistruga
  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
    The Spruce Eats / Diana Chistruga
  14. Serve on a plate with the egg foo young sauce poured over top or on the side.

    Serve
    The Spruce Eats / Diana Chistruga
  15. Enjoy!