Egg Foo Young Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large eggs, whisked
02 -
1/2 pound cooked shrimp, chopped
03 -
1/2 cup finely diced onion
04 -
1 cup fresh bean sprouts
05 -
1/2 cup button mushrooms, sliced
→ Sauce and Cooking
06 -
2 tablespoons soy sauce
07 -
1 teaspoon cornstarch
08 -
Vegetable oil for frying
→ Toppings
09 -
Prepared beef gravy
10 -
Chopped green onions for garnish
# Instructions:
01 -
Heat a tablespoon of vegetable oil in a skillet. Sauté the onions, mushrooms, and bean sprouts until they are slightly softened. Add the shrimp and stir to combine.
02 -
Mix cornstarch and soy sauce together in a small bowl. Stir this mixture into the sautéed vegetables and shrimp, ensuring everything is well combined.
03 -
In a large mixing bowl, beat the eggs thoroughly. Add the cooked vegetable-shrimp mixture into the eggs. Ensure the mixture has more solids (vegetables and shrimp) than liquid, adjusting if necessary.
04 -
Heat a generous amount of vegetable oil in a clean skillet. Ladle in a portion of the egg mixture (roughly 1/4 cup) and shape it into a round patty. Cook for 2-3 minutes until the edges set and the underside is golden. Carefully flip and cook the other side until firm.
05 -
Transfer cooked egg patties onto paper towels to drain excess oil. Serve warm, topped with gravy and garnished with fresh green onions.
# Notes:
01 -
Ensure the vegetable-to-egg ratio isn't too liquid for well-formed patties.
02 -
This recipe is a great way to use up leftover vegetables or proteins.