Egg Foo Yung With Gravy

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 10/10/19
Stir fry egg foo yung recipe

The Spruce Eats / Diana Chistruga
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 1 omelet (3 to 4 servings)
Nutritional Guidelines (per serving)
379 Calories
28g Fat
15g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 omelet (3 to 4 servings)
Amount per serving
Calories 379
% Daily Value*
Total Fat 28g 36%
Saturated Fat 7g 33%
Cholesterol 286mg 95%
Sodium 1829mg 80%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Protein 20g
Calcium 74mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've enjoyed egg foo yung in Chinese restaurants, use this recipe to recreate the dish at home. Essentially an omelet shaped like a pancake, egg foo yung is a cultural hybrid of a dish. It's largely known as Chinese-American, but it's also served in countries such as Britain and Southeast Asia.

While not traditionally Chinese, egg foo yung has long appealed to the American palate and it remains a great choice as a simple family dinner.

2:11

Click Play to See This Easy Egg Foo Yung With Gravy Recipe Come Together

Ingredients

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

Steps to Make It

Note: while there are multiple steps to this egg foo yung recipe, it is broken down into workable steps to help you better plan for cooking.

Make the Sauce

  1. Gather the ingredients.

    Ingredients for stir fry egg foo yung
    The Spruce Eats / Diana Chistruga

  2. To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine (or sherry), sesame oil, and pepper to taste. Turn up the heat slightly and add the dissolved cornstarch-water mixture, stirring quickly to thicken.

    Sauces
    The Spruce Eats / Diana Chistruga

  3. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.

    Stir sauce
    The Spruce Eats / Diana Chistruga

Make the Egg Foo Yung Omelet

  1. Gather the ingredients.

    Ingredients for stir fry egg foo yung
    The Spruce Eats / Diana Chistruga

  2. Wipe the mushrooms with a damp cloth, slice, and reserve.

    Mushroom chopped
    The Spruce Eats / Diana Chistruga

  3. Rinse the mung bean sprouts, shred the cabbage, and reserve.

    Rinse mung bean sprouts
    The Spruce Eats / Diana Chistruga

  4. If desired, you can blanch the vegetables so they will be more tender—just be sure to drain them thoroughly.

    Water bath
    The Spruce Eats / Diana Chistruga

  5. Chop the sausage on the diagonal into 1/4-inch pieces and reserve.

    Chop sausage
    The Spruce Eats / Diana Chistruga

  6. In a medium bowl, lightly beat the eggs with the salt, freshly ground black pepper, and the rice wine or sherry and reserve.

    Beat eggs
    The Spruce Eats / Diana Chistruga

  7. Heat 1 tablespoon oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.

    Heat onion and sausage
    The Spruce Eats / Diana Chistruga

  8. Add 1 more tablespoon of oil, and stir-fry the reserved mushrooms until they're browned. Remove from the pan and reserve.

    Add mushrooms
    The Spruce Eats / Diana Chistruga

  9. Add the cooked sausage, onion, and mushrooms to the reserved egg mixture, along with the mung bean sprouts and cabbage.

    Add egg mixture
    The Spruce Eats / Diana Chistruga

  10. Add the remaining 1 tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.

    Add oil
    The Spruce Eats / Diana Chistruga

  11. Then turn over and cook the other side until golden brown.

    Flip mixture
    The Spruce Eats / Diana Chistruga

  12. Serve hot with the warmed sauce poured over the top.

    Serve
    The Spruce Eats / Diana Chistruga

  13. Accompany with steamed rice, if desired, and more Asian vegetables like stir-fried pea pods.

    Stir fry egg foo yung
    The Spruce Eats / Diana Chistruga