Egg Foo Young Recipe


Egg Foo Young Recipe

This Egg Foo Young recipe is an easy Cantonese style dish that you don't see in restaurants very often anymore. This dish is a good way to use-up leftovers. Hope you enjoy it!


  • 6 eggs lightly beaten
  • 1 cup fresh bean sprouts
  • 1/4 cup thinly sliced green onions include some of the tops
  • 1/4 cup bamboo shoots celery or shredded Chinese cabbage
  • 1 cup frozen small shrimp, cleaned, cooked, defrosted and minced
  • 1 teaspoon soy sauce
  • 2 tablespoons peanut or other cooking oil


  • 1 cup chicken broth
  • 1 teaspoons soy sauce
  • 2 teaspoons cornstarch blended with 1 tablespoon water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt


Let's make the sauce first.

  • In saucepan, Heat and stir all sauce ingredients over moderate heat until slightly thickened. Set aside.
  • Mix eggs with all vegetables, shrimp and soy sauce.
  • Heat 2 teaspoons oil in a heavy 4"- 6" skillet over moderate heat, add 1/3-cup egg mixture and fry as you would a pancake until lightly browned on bottom, flip and brown other side.
  • Keep warm but do not stack, while you fry remaining "pancakes", adding more oil as needed and stirring egg mixture before adding each new "pancake".
  • Serve hot topped with sauce.


Goes well with rice or canned chow-mein noodles.


Serving: 3g

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