Rating: 4.5 stars
106 Ratings
  • 5 star values: 55
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 3

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can substitute cooked chicken or pork for the shrimp.

Nutrition Facts

227 calories; protein 15.4g; carbohydrates 15g; fat 12.3g; cholesterol 248.4mg; sodium 597.8mg. Full Nutrition
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