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My review
Shrimp Egg Foo Young
Karen
"A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top."
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Ingredients
20 m servings 239 calsOriginal recipe yields 4 servings (8 patties)
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Directions
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- Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
- Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
Footnotes
- Cook's Note:
- You can substitute cooked chicken or pork for the shrimp.
Nutrition Facts
Per Serving: 239 calories; 12.6 g fat; 15.7 g carbohydrates; 16.1 g protein; 252 mg cholesterol; 1318 mg sodium. Full nutrition
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Reviews
Read all reviews 3942 Ratings
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Most helpful positive review
10/18/2009
I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size ...
Most helpful critical review
2/7/2011
The patties had good flavor, but the sauce, with the addition of vinegar made it sour and ruined it. I ended up using a chicken gravy.
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10/18/2009
I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size ...
2/7/2011
The patties had good flavor, but the sauce, with the addition of vinegar made it sour and ruined it. I ended up using a chicken gravy.
4/25/2010
This turned out really good, I was not real crazy about the sauce, so next time will make that different, but the Egg Foo Young it's self was awesome!
8/11/2013
Impressive. Fast, thrifty & delicious. Read reviews & recommend 1/2 vinegar & sugar, double cornstarch, tbsp sesame oil in sauce. Family wanted me to get up & make more b4 the 1st servings wer...
2/14/2013
This recipe is better than my local Chinese takeout. I did use diced chicken, beat 5 eggs instead of 4, added a whole can of drained LaChoy chinese vegetables along with the green onions and ga...
12/11/2013
OMG! This was so quick to make and with my own version ( experimenting) it is to die for!! As a Baltimorean raised on this dish (Chinese carry-outs on every street corner)I am used to brown grav...
3/19/2013
I had to use shredded cabbage because our store doesn't sell bean sprouts and added a fifth egg after reading the reviews. For the sauce, I had to add an extra tablespoon of soy sauce so it wou...
10/18/2011
I was so scared and in the end this is one of the easiest recipes I've ever made, the family loved it, very delicious!! I even left out the shrimp. lol
9/4/2011
My wife and I were pleasantly surprised to find one of our favorite foods in such an easy recipe. For our own taste, we will use less vinegar & sugar in the gravy next time. Thanks Karen, for...