Egg Foo Young is a dish of vegetable-stuffed egg patties served over rice with a dark gravy. It is standard fare on American Chinese menus. Egg Foo Young a compilation of many types of vegetables and meats mixed with eggs and fried, most often containing bean sprouts, mushrooms, and Napa cabbage. Egg Foo Young is simple to make at home, and a great way to use up leftover vegetables.
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I was first introduced to Chinese cooking working in a Chinese restaurant in my teens. I spent my downtime in the kitchen watching the chef from Hong Kong chopping meats on a large butcher block and preparing vegetables and sauces for stir-fries. The lunch he would often make for me was Egg Foo Young. It is still one of my favorite comfort foods.
So, today when I find myself with leftover bean sprouts, some Napa cabbage, mushrooms, and a half of pepper in the refrigerator– I’m thinking Egg Foo Young. Whenever I buy things like mushrooms or bean sprouts, I worry about waste because both of these vegetables do not keep very long. Egg Foo Young is a perfect way to use them. Another score — I have homemade chicken stock in jars in the refrigerator that I can use to make the gravy. But in a pinch, even dried bouillon cubes would work. This is the beauty of Egg Foo Young. It takes advantage of leftovers, it is quick to make on a weeknight, and it is versatile enough to adapt to what you have on hand as long as you have a couple key essential ingredients like eggs, soy sauce, corn starch, and a broth base.
Vegetable Possibilities for Egg Foo Young:
- Bean Sprouts
- Peppers
- Mushrooms
- Napa Cabbage
- Onions or Scallions
- Shredded Carrots
- Bamboo Shoots
- Peas
- Celery
- Leftover mixed vegetables
Non-Vegetarian Versions can also include:
- Diced Chicken
- Cubed Ham
- Shredded Pork
- Shrimp
- Beef
A Quick Weeknight Meal
Egg Foo Young is quick to prepare, which makes it a great weeknight meal. Chop vegetables into a dice, rinse and dry the bean sprouts and shred the cabbage. Stir fry the vegetables in a hot wok until softened then set aside to cool.
Prepare the rice of your choice. While the rice is cooking make gravy in a separate saucepan by heating chicken broth or stock to a boil. Add soy sauce, and slowly add a slurry of water and cornstarch to thicken. Once it comes to a boil continue to stir until thickened. Then turn the heat down and set aside to make the Egg Foo Young.
To make the patties, combine the cooled vegetables with beaten eggs. Add a half teaspoon of oil to the bottom of a flat wok or skillet over medium heat. One cup at a time, add the egg-vegetable mix to the pan and cook to golden brown, flip and cook the egg pancake on the other side.
Serve patties over rice with the gravy. Dinner in less than a half-hour!
Print Recipe
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Chinese
Keyword: Egg Foo Young, Vegetable Egg Foo Young
Servings: 6
Equipment
Wok or Non-Stick Skillet
Ingredients
- 4 lg Eggs
- 2 cups Chopped Napa Cabbage
- 1 cup Fresh Bean Sprouts
- 1/2 Red Pepper
- 1/2 cup Sliced Mushrooms
- 1-2 tbsp Vegetable Oil
- 1 tsp Soy Sauce
- 1 cup Uncooked Rice (plain or brown)
SAUCE
- 1-1/2 cups Chicken OR Vegetable Stock
- 2 tbsp Soy Sauce
- 1 tbsp Corn Starch mixed with 4 tbsp water
Instructions
Start by preparing rice according to instructions. While rice is cooking, prepare vegetables.
Prepare vegetables for stir fry by slicing Napa Cabbage thinly, chopping mushrooms and red peppers to a fine dice. Rince bean sprouts in cold water and drain thoroughly.
Heat 1 tbsp of oil in a wok or non-stick fry pan on medium high heat. Add Napa cabbage and red peppers to wok and stir-fry for one minute. Add soy sauce. Add chopped mushrooms and bean sprouts, and stir fry another 2 minutes until vegetables are softened. Set aside to cool to just warm. While vegetables are cooling, prepare sauce (below).
Beat eggs in a large bowl. Add in cooled vegetables and stir to combine.
Heat a tsp of oil on medium heat. Add 1 cup of egg-vegetable mixture to pan in an even layer. Cook on one side to golden brown then flip and cook remaining side. Remove patty from pan and repeat. Cover with foil to keep warm on plate until all patties are made.
Serve patties on a bed of white rice and covered with sauce.
Sauce
Add stock or broth to a saucepan and bring to a boil
Add 2 tablespoons of soy sauce. Give corn starch and water a stir to combine, and slowly add to stock, stirring constantly. Bring back to a boil, and continue stirring until thickened to desired consistency. Turn off heat and set aside until ready to serve.
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