Egg Foo Yung with Mushroom Sauce

4.5
(60)

These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.

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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 1 large green onion

  • 4 eggs, beaten

  • ¾ cup bean sprouts

  • 3 tablespoons soy sauce, divided

  • 2 tablespoons peanut oil, divided

  • 2 cups sliced fresh mushrooms

  • 4 teaspoons cornstarch

  • 1 cup chicken or beef broth

Directions

  1. 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.

  2. 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.

  3. 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 (per serving)

328 Calories
24g Fat
13g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 328
% Daily Value *
Total Fat 24g 31%
Saturated Fat 5g 27%
Cholesterol 372mg 124%
Sodium 1502mg 65%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 18g
Vitamin C 8mg 39%
Calcium 73mg 6%
Iron 3mg 18%
Potassium 564mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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