Best 8 Egg Foo Yung With Mushroom Sauce Recipes
Egg foo yung, a classic Chinese dish, is a savory and versatile dish made with beaten eggs, vegetables, and meat. It is typically served with a flavorful mushroom sauce. This article provides three variations of egg foo yung recipes: a traditional recipe, a vegetarian recipe, and a shrimp recipe. Each recipe includes step-by-step instructions, cooking tips, and a list of the necessary ingredients.
The traditional egg foo yung recipe features a combination of eggs, bean sprouts, bamboo shoots, water chestnuts, and pork or chicken. The vegetarian recipe offers a meatless option with tofu, mushrooms, and vegetables. The shrimp recipe incorporates succulent shrimp, adding a delightful seafood twist to the dish. All three recipes are accompanied by a rich and savory mushroom sauce that perfectly complements the crispy egg foo yung.
EGG FOO YOUNG (CHINESE OMELETTE)
Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 21
Steps:
- Mix cornflour and soy sauce. Then add remaining ingredients.
- Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
- MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
- Place pork in a bowl, add remaining ingredients. Use fork to mix through.
- Whisk eggs in a bowl.
- Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
- Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
- Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
- Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
- Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
- Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EGG FOO YUNG II
Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.
Provided by DEBA611
Categories World Cuisine Recipes Asian
Time 30m
Yield 5
Number Of Ingredients 16
Steps:
- Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
- Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
- To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 9.6 g, Cholesterol 330.2 mg, Fat 12.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 4.2 g, Sodium 1442.9 mg, Sugar 4.8 g
EGG FOO YOUNG WITH MUSHROOM SAUCE
Think of egg foo young as a cross between an American-style omelet and a crispy Chinese pancake, loaded with vegetables and topped with a savory mushroom "gravy." It's a super-speedy meal thanks to packaged broccoli slaw, matchstick-cut carrots, and microwaveable brown rice. A smaller (8- to 10-inch) skillet will make for a taller, fluffier pancake. Tamari sauce is slightly thicker than soy sauce with a more robust flavor (many brands are also gluten-free). Use anywhere you'd use soy sauce, especially in meat marinades.
Provided by Deb Wise
Time 20m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat broiler; place rack in upper middle position.
- Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high. Add carrot and white parts of green onions; sauté 3 minutes. Add slaw, ginger, and garlic; cook 3 minutes, stirring occasionally. Add vinegar; cook 1 minute or until liquid evaporates.
- Combine 1 1/2 teaspoons tamari, 1/4 teaspoon pepper, and eggs in a bowl, stirring with a whisk. Add egg mixture to slaw mixture in pan, tilting pan to spread mixture evenly. Cook 3 to 4 minutes or until egg is set on the bottom. Place pan in oven; broil 2 minutes or until top is set and golden. Cut into quarters.
- Combine stock and flour in a bowl, stirring with a whisk. Heat remaining 1 tablespoon oil in a skillet over medium-high. Add mushrooms; cook 5 minutes or until browned. Add flour mixture; bring to a boil, and cook 1 minute or until mixture is slightly thickened. Stir in remaining 1 tablespoon tamari and 1/4 teaspoon pepper.
- Heat rice according to package directions; divide evenly among 4 plates. Top each serving with 1 wedge of the pancake and 1/4 cup mushroom mixture; top evenly with green parts of onions, remaining 1/4 teaspoon pepper, and sesame seeds.
Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 279 mg, Fat 17.6 g, Fiber 5 g, Protein 18 g, SaturatedFat 3.5 g, Sodium 658 mg, Sugar 4 g
EGG FOO YUNG WITH MUSHROOM SAUCE
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
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 YONG WITH SAUCE
"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
EGG FOO YOUNG
Provided by Geoffrey Zakarian
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
- Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
- Preheat the oven to 200 degrees F.
- Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
- Garnish with the sesame seeds and sliced scallions and serve with the sauce.
EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE
From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.
Provided by Tee Lee
Categories Breakfast
Time 40m
Yield 3-4 omelets, 2 serving(s)
Number Of Ingredients 10
Steps:
- FOR OMELETS:.
- In a medium bowl, beat the eggs with water and soy sauce.
- Stir in bean sprouts, mushrooms and green onions; mix well.
- Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
- Pour in approximately one fourth of the egg mixture.
- As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
- Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
- Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
- Slide onto a serving plate, keeping warm.
- Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
- Cut omelets into wedges and serve with warm Oriental Sauce.
- FOR ORIENTAL SAUCE:.
- Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
- Boil for 1 minute; serve hot.
Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5
EASY EGG FOO YUNG SAUCE
Make and share this Easy Egg Foo Yung Sauce recipe from Food.com.
Provided by Starman5
Categories Sauces
Time 13m
Yield 8 1/4 cup servings, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat chicken broth in a small pan.
- Mix cornstarch and water in a small bowl.
- Add soy sauce, sugar, and vinegar to the bowl and mix.
- Add bowl contents to pan and bring to a boil, then simmer until thickened.
Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 442.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2.9, Protein 1.7
Tips:
- Prep Your Veggies: Before you start cooking, make sure all your vegetables are prepped and ready to go. This will help the cooking process go smoothly and prevent any delays.
- Use a Large Pan: Use a large pan or wok to ensure that all the ingredients have enough space to cook evenly.
- Don't Overcrowd the Pan: Avoid overcrowding the pan with ingredients. This will prevent them from cooking properly and result in a soggy dish.
- Cook in Batches: If you have a lot of ingredients, cook them in batches to prevent overcrowding the pan.
- Use a Non-Stick Pan: A non-stick pan will help prevent the egg foo yung from sticking and breaking apart.
- Don't Flip Too Often: Be patient and allow the egg foo yung to cook thoroughly on one side before flipping it. Flipping it too often will break it apart.
- Use a Spatula: Use a spatula to carefully flip the egg foo yung to prevent breaking it apart.
- Serve with Your Favorite Sauce: Serve the egg foo yung with your favorite sauce, such as soy sauce, sweet and sour sauce, or mushroom sauce.
Conclusion:
Egg foo yung is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its combination of fluffy eggs, savory vegetables, and flavorful sauce, it's sure to be a hit at your next meal. So, gather your ingredients, follow the steps in this recipe, and enjoy a delicious and satisfying egg foo yung meal!
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