More Great Recipes: Asian | Main Dish

Egg Foo Young

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Member since 2017
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"So easy and so yummy!"

Serves 4 | Prep Time 20 min | Cook Time 3 min per side

Why I Love This Recipe

This recipe is very adaptable, use what you have on hand or ingredients that you prefer. I like to use a little sherry in with the soy sauce in place of tamari.

Ingredients You'll Need

12 eggs
4 oz deli chicken, thinly sliced
4 oz shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprouts
1 cup baby bok choy, shredded
1/2 cup carrot, shredded
1 bunch scallion or green onions, thinly sliced
1/4 red bell pepper, very thinly sliced
1 inch piece fresh ginger, peeled and grated
1 large garlic clove, grated
salt & freshly ground black pepper
1 Tbsp cornstarch
1 cup chicken stock
1/8-1/4 cup tamari or light soy sauce
1 tsp Sriracha or hot sauce


Preheat a griddle over medium heat and brush it with some oil.

Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.

Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.

Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.

Put 2 pancakes on each plate and top with the gravy.


Pairs Well With

Chinese Fried Rice etc

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