Best 2 Egg Foo Yung Sauce Recipes

**Egg Foo Yung Sauce: A Journey Through Culinary Delights**

In the realm of Chinese cuisine, Egg Foo Yung stands out as a culinary masterpiece, captivating taste buds with its symphony of flavors. This iconic dish, often served as an appetizer or main course, consists of a fluffy omelet enveloping a medley of vegetables, meat, or seafood, enveloped in a delectable sauce that elevates the entire experience. This article presents a comprehensive guide to creating the perfect Egg Foo Yung sauce, offering three distinct recipes that cater to diverse culinary preferences. From the classic brown sauce, with its rich and savory notes, to the zesty orange sauce, bursting with citrusy brightness, and the creamy white sauce, exuding a velvety richness, each recipe unravels a unique flavor profile that complements the versatility of Egg Foo Yung. Whether you seek a traditional rendition or crave an innovative twist, these sauces promise to transform your Egg Foo Yung into an unforgettable culinary journey.

Let's cook with our recipes!

EGG FOO YUNG WITH MUSHROOM SAUCE

Egg Foo Yung with Mushroom Sauce image

These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.

Provided by dakota kelly

Categories Side Dish

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 large green onion
4 eggs, beaten
¾ cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced fresh mushrooms
4 teaspoons cornstarch
1 cup chicken or beef broth

Steps:

Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 13 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 5.4 g, Sodium 1501.7 mg, Sugar 4.1 g

EGG FOO YUNG SAUCE 1

Egg Foo Yung Sauce 1 image

This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member.

Provided by Caryn

Categories Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup stock
1/2 teaspoon salt
1 teaspoon soy sauce
2 teaspoons cornstarch
2 tablespoons water

Steps:

Heat stock; then stir in salt and soy sauce.
Meanwhile blend cornstarch and cold water to a paste.
Then stir in to thicken.
Spoon sauce over each omelet; or serve hot in a side dish as a dip.
VARIATIONS--------.
In step 1, add to the stock 1/4 teaspoon sugar, a dash of pepper, and either 1 Tablespoon peanut oil or a few drops of sesame oil.
Or add 1 Tablespoon oyster sauce (omit the salt).
Or add 1 Tablespoon catsup and/or 2 teaspoons sherry (increase soy sauce to 1 Tablespoon).
Omit soy sauce in step 1, and add it instead to step 2, increasing it to 1 Tablespoon and blending it with the cornstarch.
Also blend in 1 teaspoon molasses or dark corn syrup.
Omit the water.

Tips:

To make egg foo yung sauce, start by combining soy sauce, water, chicken broth, sugar, Chinese rice wine, sesame oil, ground ginger, and white pepper in a saucepan.
Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
In a separate bowl, whisk together cornstarch and water until smooth.
Slowly whisk the cornstarch mixture into the simmering sauce, stirring constantly until the sauce has thickened to your desired consistency.
Remove the sauce from heat and stir in green onions.
Serve the sauce immediately over egg foo yung or other Chinese dishes.
For a thicker sauce, add more cornstarch to the mixture.
For a sweeter sauce, add more sugar to the mixture.
For a spicier sauce, add more white pepper to the mixture.
Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Egg foo yung sauce is a delicious and versatile sauce that can be used to add flavor to a variety of Chinese dishes. It is easy to make and can be tailored to your own personal taste. Whether you like it thick or thin, sweet or spicy, this sauce is sure to please everyone at your table. So next time you are looking for a quick and easy way to add flavor to your Chinese food, give egg foo yung sauce a try. You won't be disappointed!