Go Back
–+ servings
Chinese Takeaway-Style Egg Foo Young with Soy Gravy
Print Recipe

Chinese Takeaway-Style Egg Foo Young with Soy Gravy

Egg Foo Young is a Chinese American fusion omelette recipe filled with vegetables, pork or shrimp, then topped with a delicious umami sauce made with soy, rice vinegar and oyster sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 1

Ingredients

  • 2 eggs
  • 6 medium green prawns
  • 2 – 4 florets of broccoli, depending on how larger they are
  • 1 large chestnut mushroom
  • Handful thinly sliced Chinese cabbage
  • Handful bean sprouts, with a few reserved for garnish
  • 1 small garlic clove, crushed
  • 1 heaped tsp grated ginger
  • 1/2 green chilli, optional
  • 1 spring onion, finely sliced
  • Sesame seeds

Sauce

  • 1 tbsp light soy mixed into a little water to form a paste
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 125ml light chicken stock Shaoxing
  • 1 tsp sugar or homemade chicken stock
  • 1.5 tsp cornflour, mixed with 2 tsp of water
  • 1/2 tsp sesame oil

Instructions

  • In a small saucepan, combine the chicken stock, light soy sauce, oyster sauce, Shaoxing wine and sugar. Bring to a gentle boil, then reduce to a simmer.
  • In a small bowl, mix the cornflour with a little cold water until smooth. Stir this into the simmering sauce and cook for 1–2 minutes, until thickened and glossy. Remove from the heat, stir in the sesame oil and keep warm.
  • In a bowl, beat the eggs with a pinch of salt and pepper. Set aside.
  • Heat a little oil in a non-stick frying pan over medium-high heat. Add the sliced broccoli and cook until lightly charred.
  • Add the mushrooms, Chinese cabbage, garlic, ginger and chilli. Cook for about 1 minute until fragrant.
  • Add the prawns, season lightly, and cook until they just begin to turn pink.
  • Pour the beaten eggs evenly over the filling and gently swirl the pan to distribute. After about 30 seconds, scatter over the bean sprouts. Reduce the heat to medium, cover with a lid and cook until the omelette is set and golden underneath.
  • Fold the omelette in half and transfer to a plate. Spoon over the warm soy gravy and garnish with sliced spring onions, sesame seeds and extra bean sprouts.