# Shrimp and Pork Egg Foo Young

A recipe for making easy shrimp and pork egg foo young, a perfect weeknight dinner.

- Total time: 20 min
- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 8 eggs
- 2 cups shredded cabbage
- 1 whole bunch green onions
- 2 pieces chopped bacon
- 12 shrimp
- 0.25 cup soy sauce
- 0.25 cup oyster sauce
- 2 tablespoons cornstarch
- 1 tablespoon oil
- 4 cloves garlic
- 1 piece ginger
- 1 quart chicken stock
- 1 pinch black pepper
- 2 tablespoons water
- 0.5 teaspoon sesame oil

## Instructions

1. Crack 8 eggs into a bowl.
2. Combine shredded cabbage, green onions cut into 1-inch sticks, chopped bacon marinated in soy sauce, and cleaned and minced shrimp in a separate bowl.
3. Mix the ingredients well and set aside.
4. Peel and mince about an inch of ginger, then crush and mince 4 garlic cloves.
5. In a bowl, mix 1/4 cup plus 1 tablespoon of soy sauce, 1/4 cup of oyster sauce, and 2 tablespoons of cornstarch until smooth.
6. Heat a pan over medium heat with about a tablespoon of oil.
7. Add the minced garlic and ginger to the hot oil and cook for 20-30 seconds until fragrant.
8. Pour 1 quart of chicken stock into the pan and bring it to a simmer, then turn off the heat.
9. Add a pinch of black pepper to the beaten eggs.
10. Mix 2 tablespoons of water with 2 tablespoons of cornstarch until it resembles whole milk or half-and-half, then add this mixture to the eggs.
11. Whisk the egg and cornstarch mixture.
12. Add all of the vegetable, bacon, and shrimp mixture into the egg mixture and mix well.
13. Heat a separate pan over relatively high heat (low side of high) with plenty of oil (about 1/4 cup).
14. Perform a test batch by adding a small amount of the egg mixture to the hot oil; it should puff and foam around the edges.
15. Pour the remaining egg mixture into the pan, cooking it in multiple batches if you prefer a thinner pancake shape.
16. Place the pan in a 425-degree Fahrenheit oven for 12-15 minutes, or until the egg foo young is set and golden brown around the edges.
17. While the egg foo young is in the oven, bring the reserved sauce back to a simmer on the stove.
18. Stir the soy, oyster, and cornstarch mixture and add it to the simmering sauce, whisking until thickened.
19. Let the sauce simmer for about 10 seconds, then cut the heat and add about 1/2 teaspoon of sesame oil.
20. Once the egg foo young is done, it will be puffed up in the center and feel firm.
21. Let the egg foo young set up for about 5 minutes, then cut it into desired servings.
22. Drizzle the sauce over the egg foo young.
23. Garnish with fresh green onions.

## Equipment

- bowl
- pan
- knife
- whisk
- spatula

## Tips

- For the gravy, mix cornstarch into a cold or room-temperature liquid first to avoid lumps. If you want a thicker gravy, add more cornstarch, but remember to dilute it in equal parts water.
- For the egg foo young, perform a small test batch to ensure the oil is at the right temperature; it should puff and foam around the edges.
- You can also chop your vegetables to whatever size you like.

## Source

- Original video: https://www.youtube.com/shorts/pExvHxqDzDc
- Recipe page: https://www.cliprecipe.com/recipe/a2fbd889-7118-40c7-adaf-2c5d1467ff75
- Extracted: 2025-07-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt