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egg foo young

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This Egg foo Young Recipe is a delicious light airy Chinese egg omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy gravy that will leave you licking your plate.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For egg foo young

  • 8
    large eggs lightly beaten
  • 1/2
    red bell pepper finely chopped
  • 1
    stalk celery sliced thin
  • 1/2 c
    mushrooms finely chopped
  • 1/2
    onion finely chopped
  • 1/2 c
    chopped fresh bean sprouts
  • 4
    scallions chopped (green & white parts)
  • 1 c
    cooked chicken finely diced (i use rotisserie chicken
  • 1 1/2 c
    chicken broth
  • 3 Tbsp
    low sodium soy sauce
  • 2 tsp
    brown sugar
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    rice vinegar
  • 2 Tbsp
    cornstarch
  • 3 Tbsp
    cold water
  • 3 Tbsp
    canola oil

How To Make egg foo young

  • 1
    In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
  • 2
    In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
  • 3
    Heat 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.
  • 4
    Serve warm with the gravy and sprinkle with the rest of the scallions.
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