Egg Foo Young

Egg Foo Young

The Chinese New Year is right around the corner and I figured that that was the perfect excuse to pull our some Chinese recipes! On the top of my list was egg foo young which is a Chinese omelette that is stuffed with vegetables, served on rice and topped with a simple and yet tasty gravy. The base of egg foo young is normally vegetables and bean sprouts, cabbage, onions, water chestnuts etc. are commonly used but you can include pretty whatever vegetables you like. (Making egg foo young is a great way to clean out the fridge!) Meats can also be included and common ones include ham, shrimp, pork, beef and/or chicken but you can easily keep it vegetarian by sticking with just the vegetables and padding them out with mushrooms never hurts. All of the ingredients are held together by, you guessed it, eggs! Once the 'batter' has been made it is fried until golden brown in a pan and the cooked eggs hold everything together.

Egg Foo Young

You could eat the egg young foo as it is but it is usually served over rice and it is topped with a gravy made from broth that is seasoned with soy sauce among other things and it is thickened with a bit of cornstarch. I like to garnish the egg foo young with green onions, cilantro and topping it off with some of the things that are in it makes it look all the better.

I really went to town with the egg foo young this week starting with a shrimp version:

Egg Foo Young

Then moving on to a mushroom egg foo young:

Egg Foo Young

Egg foo young reminds me a lot of okonomiyaki or a Japanese pancake so I served some of my leftovers okonomiyaki style topped with okonomiyaki sauce, mayo, katsuboshi, crumbled nori and green onions for a tasty treat!

Egg Foo Young, Okonomiyaki Style

Of course the leftovers are also good in a sandwich which is called St Paul's sandwich and in addition to the egg foo young it includes lettuce, tomato, pickles and mayo. I could not resist adding some of the leftover gravy to the sandwich to add even more flavour!

St Pauls Egg Foo Young Sandwich

Egg Foo Young

Egg foo young is a Chinese omelette that is packed full of vegetables and sometimes meat, and it is commonly served over rice and smothered in a simple and yet tasty gravy.


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 3/4 cup bean sprouts
  • 1/4 white onion, diced
  • 1/2 cup zucchini, grated
  • 1/4 cup carrot, grated
  • 3/4 cup bok choy or spinach, thinly sliced
  • 1/2 cup shiitake mushrooms, thinly sliced or shrimp or meat of choice
  • 1 small clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon salt
  • 1 cup broth
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon mirin
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon sesame oil
  • 1 handful cilantro, chopped
  • 3 eggs, lightly beaten
  • 1 tablespoon oil
Directions
  1. Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
  2. Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
  3. Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
  4. Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
  5. Squeeze any excess liquid from the vegetables, drain and mix with the cilantro and eggs.
  6. Heat the oil in a pan over medium heat.
  7. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with a spatula.
  8. Serve over steamed rice and top with the gravy and extra vegetables if desired.

Similar Recipes:
Okonomiyaki (Japanese Pancake)
Okonomiyaki, Hiroshima Style
Kimchi Jun (Kimchi Pancake)
Greek Zucchini Fritters with Tzatziki
Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage

36 comments:

Girlie Blogger said...

Goodness. This looks delicious. I have a weakness for Chinese food.

http://www.thegirlieblog.com

Kirsten@My German Kitchen...in the Rockies said...

I will be making this. My daughter will be in heaven. She just told me tonight that as soon she has her own place she will only cook Asian food. Great recipe (like always)!

Tanya said...

I love, love, love egg foo young. I cannot wait to give this recipe a try. Your shrimp and mushroom versions look delicious. So hungry right now!

One-Butt-Kitchen said...

Oh, that looks good. Definitely giving this one a shot. Thank you!

beti said...

your recipes are always so creative and delicious, this dish looks fantastic

Rosa's Yummy Yums said...

Really appetizing! A tasty dish.

Cheers,

Rosa

Choosy Beggar Tina said...

Egg Foo Young in a mushroom sauce was always my absolute favorite Chinese dish when we I was a kid! My Dad used to make it as part of his "healthier, not take out" Chinese food repertoire and I ADORED it! Thank you for resurrecting this with so many ideas for toppings/serving to shake things up!

Joanne said...

Egg foo young was something my dad ALWAYS ordered when we got Chinese food. And he never let us try it. Except for the gravy. I could have drank that gravy. Can't wait to try this!

Kevin said...

Choosy Beggar Tina: Speaking of mushroom gravy, add a few dried shiitake mushrooms to the broth while simmering it to get an excellent mushroom flavour.

Amy Brocato Pearson said...

Can't wait to try this! Thank you!

Www.allieeallyneedtoknow2.blogspot.com

Kathleen Richardson said...

So many good ideas for Egg Foo Young, Kevin. Love the photos, too.

Abbe@This is how I cook said...

This is a keeper. I, also always feel like Chinese food around the new year. Funny, how that works. Great pics and ideas, too.

Charlie said...

Kevin:

Now this looks appetizing!
Unlike any egg foo young I have ever seen.

The only egg foo young I have ever seen, is a concoction of vegetables chinese style with small pieces of something resembling scrambled eggs.

To me totally un appetizing...... now yours is a different story.

Charlie

Napfrocurlzgirl said...

This is one of my fave foods, but have yet to make it. THANK YOU! I think I'm making it on Sunday!

myhmmmcollection said...

Mmmm... looks delicious. Great presentation.

W. said...

This looks and sounds delicious plus it's an original idea for dinner. Awesome!

http://www.saltedandwined.com/

RussianMomCooks said...

Beautiful and I'm sure delicious!

Kara Rae said...

I have this on my menu for this week- I'm really looking forward to it! I've never had it before, and with just a gluten-free soy sauce switch up it's friendly for my diet. Thanks, Kevin!

Rachel Cotterill said...

I do like foo yung - haven't tried making it myself, although I make other omlettes & fritattas often enough, so I should give it a try :)

Girl With A Pearl Earring said...

Mouth watering!! Must make this soon.

angela@spinachtiger said...

Egg foo young has been on my bucket list. I"m pinning.

daphne said...

You remind me that CNY can have simple dishes like this too! What a lovely attempt- and I can have this any day for dinner.

Destiver said...

That looks SO good!

Nina Timm said...

I am hopelessly in love with Chinese food, but sadly do not eat it enough, something I hope to fix this year. This recipe looks like a good place to start!! Thank you!

Pets-Kids Photography said...

Wow. This looks so good. I love to try new recipes! I never made egg foo young so excited to try it!

Chiara "Kika" Assi said...

Kevin, I love this recipe! I've been on an egg kick lately, so any recipe involving them sounds really good to me. And of course I like how it incorporates Asian flavors!

Amy said...

I love egg foo young. I don't know why I never think of making it at home. This may change my mind!

Blue Ridge Mountains said...

ghgThe recipe here sound scrumptious, I am going to try a couple out this weekend for a family birthday party. love your blog. Keep on cooking.

Hapa Couple said...

Thanks for the recipe. The sauce was great!

BeaJae said...

Egg Foo Yung is one of my favorites. I lived in Hong Kong for 6 months and never say it there! But, I've been making it for years - can't wait to try yours! Thanks, Kevin

TSannie said...

This looks wonderful. However, I don't understand direction #5: "drain and mirin the eggs along with the cilantro."

Is this where all the veggies and eggs and everything else is mixed together, or do you mix the eggs with the mirin first?

Thanks for your help!
annbumbly@mac.com

Kevin Lynch said...

TSannie: Sorry about that, that was a copy and paste error. I cleaned up the instructions in the recipe.

Anonymous said...

I always order Egg Foo Young when I eat Chinese food. I haven't tried to cook my own in a long time but I'd like to try your recipe. It looks delicious!

Anonymous said...

Question. You made a recipe correction but I am still a little confused. Do you drain the veggies and mix them with the eggs and then cook or pour eggs in pan and top with veggies? This sounds wonderful. Just had some organic bok choy shared with me yesterday and will use it in this recipe tonight. Yum

Kevin Lynch said...

Anonymous: You drain the veggies, mix them with the egg and then cook. Enjoy!

Anonymous said...

Thank You Kevin - I had the Egg Foo Young for dinner this evening and it was beyond wonderful. Thanks for the additional instruction and thank you so much for sharing. All these recipes look yummy.

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