Egg foo young is a leftovers dish, similar to an omelette or an egg pancake, that can contain a wide variety of savory and vegetable ingredients, topped with a savory gravy. The name comes from Cantonese, meaning “hibiscus egg,” and the dish has its roots in the preparation of egg slices (fu yung) traditional to Guangdong, China. Variations on egg foo young are found around the world, including in the United States, where it is a staple of Chinese-American restaurant menus. As early as the 1930s, Chinese chefs around the United States served egg foo young. As Chinese-American cuisine became a phenomenon during the mid-20th century, egg foo young became a familiar dish. In the Western style, egg foo young is usually presented as a folded omelette, with the added ingredients thoroughly combined with and cooked in the egg batter. In the city of St. Louis, Missouri, a St. Paul Sandwich is an egg foo young patty on white bread with mayonnaise, pickles, lettuce, and tomato.
Recipe Servings: 6
Ingredients
- 8 large eggs
- ½ yellow onion, chopped
- ½ cup mushrooms, chopped
- ½ cup green bell pepper, chopped
- ¼ cup bean sprouts, chopped
- 3 Tbsp light soy sauce, divided
- 3 Tbsp sesame oil, divided
- 1 cup chicken stock
- 1 Tbsp dry sherry
- 1 Tbsp cornstarch
Directions
- Whisk together the eggs, onion, mushrooms, bell pepper, bean sprouts, and 1 tablespoon of soy sauce in a large bowl.
- Heat 1 teaspoon of sesame oil in a large skillet over medium heat.
- Add about ⅓ cup of batter per pancake and cook each for 3–4 minutes on the first side. Then flip and cook for an additional 1–2 minutes on the other. Add additional oil as needed and repeat until all the batter is used.
- Whisk together the chicken stock, remaining 2 tablespoons of soy sauce, sherry, and cornstarch in a small pan set over medium heat, whisking, until thickened and warmed through.
- Plate the egg pancakes, pour the sauce over them, and serve immediately.
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