Ingredients
lightly beaten
finely chopped
sliced thin
finely chopped
finely chopped
chopped
chopped (green & white parts)
finely diced (I use rotisserie chicken)
Egg Foo Young
Small Town Woman (Beth Pierce)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 10 min | 20 min | 2 |
This delectable Egg Foo Young, also known as Egg Foo Yung, is a Chinese-style Omelet filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, salt, white pepper, and chicken, all smothered in a scrumptious, slightly salty-sweet, tangy gravy. Skip the takeout and make this dish right in your own kitchen.
breakfast
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Recommended Equipment
Spatula
Small saucepan
Large bowl
Nonstick skillet
Whisk
Instructions
In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, salt, white pepper, and chicken.
8 large Eggs lightly beaten0.5 Red Bell Pepper finely chopped1 stalk Celery sliced thin0.5 cup Mushrooms finely chopped0.5 Onion finely chopped0.5 cup Fresh Bean Sprouts chopped4 Green Onions chopped (green & white parts)0.5 teaspoon Kosher Salt 0.25 teaspoon White Pepper 1 cup Cooked Chicken finely diced (I use rotisserie chicken)
In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
1.25 cups Chicken Broth 3 tablespoon Soy Sauce 1 tablespoon Rice Vinegar 2 teaspoon Brown Sugar 1 teaspoon Sesame Oil 2 tablespoon Cornstarch 3 tablespoon Cold Water
Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
3 tablespoon Canola Oil
Serve warm with the gravy and sprinkle with the rest of the green onions.
4 Green Onions chopped (green & white parts)
Egg Foo Young
Small Town Woman (Beth Pierce)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 10 min | 20 min | 2 |
This delectable Egg Foo Young, also known as Egg Foo Yung, is a Chinese-style Omelet filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, salt, white pepper, and chicken, all smothered in a scrumptious, slightly salty-sweet, tangy gravy. Skip the takeout and make this dish right in your own kitchen.
breakfast
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Spatula
Small saucepan
Large bowl
Nonstick skillet
Whisk
Ingredients
lightly beaten
finely chopped
sliced thin
finely chopped
finely chopped
chopped
chopped (green & white parts)
finely diced (I use rotisserie chicken)
Instructions
In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, salt, white pepper, and chicken.
8 large Eggs lightly beaten0.5 Red Bell Pepper finely chopped1 stalk Celery sliced thin0.5 cup Mushrooms finely chopped0.5 Onion finely chopped0.5 cup Fresh Bean Sprouts chopped4 Green Onions chopped (green & white parts)0.5 teaspoon Kosher Salt 0.25 teaspoon White Pepper 1 cup Cooked Chicken finely diced (I use rotisserie chicken)
In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
1.25 cups Chicken Broth 3 tablespoon Soy Sauce 1 tablespoon Rice Vinegar 2 teaspoon Brown Sugar 1 teaspoon Sesame Oil 2 tablespoon Cornstarch 3 tablespoon Cold Water
Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
3 tablespoon Canola Oil
Serve warm with the gravy and sprinkle with the rest of the green onions.
4 Green Onions chopped (green & white parts)