Egg Foo Young
Serves 1
Directions
- 1Boil vegetables (diced onions, peas, carrots, bean sprouts) for a couple of minutes until softened, not mushy.
- 2If using uncooked shrimp, add them to the boiling water; otherwise, cut pre-cooked shrimp into thirds or fourths.
- 3Transfer the softened vegetables to a bowl and pat them dry.
- 4Add two eggs to the dried vegetables and mix well.
- 5Add the pre-cooked, cut shrimp to the vegetable and egg mixture.
- 6Heat vegetable oil to 350 degrees Fahrenheit in a pan for frying the egg foo yong.
- 7Take two scoops of the mixture and pour them from the side into the hot oil to form patties, continuously drenching them in oil.
- 8Flip the patties and cook the other side for a few minutes until they reach your desired color.
- 9Transfer the fried egg foo yong patties to a paper towel to drain excess oil.
- 10For the gravy, heat 4 tablespoons of avocado oil and whisk in 4 tablespoons of flour to create a roux, ensuring no lumps.
- 11Slowly pour in 1.5 cups of chicken broth while whisking.
- 12Add 0.25 teaspoon of salt, 0.25 teaspoon of sugar, 0.5 teaspoon of chicken bouillon, 2 tablespoons of less sodium soy sauce, 0.5 teaspoon of sesame oil, 1 tablespoon of oyster sauce, 0.5 teaspoon of dark soy sauce (for color), and 0.25 teaspoon of white pepper.
- 13Mix all gravy ingredients together really well; add more dark soy sauce if a darker gravy is desired.
- 14Plate the egg foo yong and top with the prepared gravy.
- 15Enjoy.
Ingredients
- 0.25 cup diced onions
- 0.25 cup peas
- 0.25 cup carrots
- 0.25 cup bean sprouts
- 5 large shrimps
- 2 eggs
- vegetable oil
- 4 tbsp avocado oil
- 4 tbsp flour
- 1.5 cup chicken broth
- 0.25 tsp salt
- 0.25 tsp sugar
- 0.5 tsp chicken bouillon
- 2 tbsp less sodium soy sauce
- 0.5 tsp sesame oil
- 1 tbsp oyster sauce
- 0.5 tsp dark soy sauce
- 0.25 tsp white pepper
Equipment
bowlpanwhiskpaper towel
Tips
- Pat dry the vegetables after boiling.
- Cut pre-cooked shrimp into thirds or fourths.
- Fry patties to desired color.
- For darker gravy, add more dark soy sauce.
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