|Nutritional Guidelines (per serving)|
|Servings: 1 omelet (3 to 4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||13%|
|*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.|
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's also served in countries such as Britain as well as in Southeast Asia.
While not traditionally Chinese, egg foo young has long appealed to the American palate and it remains a great choice as a simple family dinner.
- For the Sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- Dash of 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 eggs
- 1 teaspoon salt
- Freshly ground black pepper (to taste)
- 2 to 3 teaspoons Chinese rice wine (or dry sherry)
- 1/4 cup onion (peeled and chopped)
- 2 green onions (chopped)
- 3 tablespoons canola (or corn or peanut oil)
Note: while there are multiple steps to this recipe, this egg foo young dish is broken down into workable categories to help you better plan for cooking.
Make the Sauce
Gather the ingredients.
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.
Make the Egg Foo Young
Gather the ingredients.
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
Lightly beat the eggs with the salt, freshly ground black pepper, and the rice wine or sherry.
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're browned. Remove from the pan.
Add the cooked sausage, onion, and mushrooms to the egg, along with the other vegetables.
Add the remaining 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.