Egg Foo Yong with Hot Soy Sauce
Elevate your dinner table with this irresistible Egg Foo Yong with Hot Soy Sauce, a fusion of crispy golden omelettes and a bold, savory sauce that packs a punch. This Chinese-inspired dish features a medley of fresh ingredients, including succulent shrimp, crunchy bean sprouts, and earthy mushrooms, all folded into fluffy eggs for a satisfying texture. The star of the recipe is the luscious hot soy sauce made with a blend of soy sauce, oyster sauce, and a hint of red chili flakes for just the right amount of heat. Perfect for weeknight dinners or a special occasion, this easy-to-follow recipe is ready in just 35 minutes and serves up restaurant-quality flavors in the comfort of your home. Pair it with steamed rice or enjoy it on its own for a flavor-packed meal everyone will love! Keywords: Egg Foo Yong recipe, hot soy sauce, Chinese omelette, shrimp and vegetable omelette.
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Recipe Information
Ingredients
- 6 large eggs
- 200 grams shrimp, peeled and deveined
- 1 cup bean sprouts
- 3 stalks green onions, thinly sliced
- 1 medium carrot, shredded
- 1 cup mushrooms, finely sliced
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1.5 cups chicken stock
- 1 teaspoon red chili flakes
- 3 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
In a medium mixing bowl, beat the eggs with a pinch of salt and pepper until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes until pink and fully cooked. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Sauté the carrots, mushrooms, and bean sprouts for 3-4 minutes until tender. Remove from the skillet and allow to cool slightly.
Fold the cooked shrimp, sautéed vegetables, and green onions into the beaten eggs.
In the same skillet, heat the remaining tablespoon of vegetable oil over medium heat. Pour in a portion of the egg mixture (about 1 cup for each omelette) and let it cook undisturbed for 2-3 minutes until golden brown on the bottom. Flip carefully and cook for another 2-3 minutes. Repeat with the remaining egg mixture to make 3 omelettes. Transfer the cooked omelettes to a serving plate.
For the hot soy sauce: In a small saucepan, combine the soy sauce, oyster sauce, sesame oil, chicken stock, and red chili flakes. Bring to a simmer over medium heat.
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes until thickened. Remove from heat.
Drizzle the hot soy sauce over the Egg Foo Yong omelettes and serve immediately. Enjoy your flavorful meal!
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 37.0 g | ||
| Cholesterol | 1538 mg | 513% | |
| Sodium | 5421 mg | 236% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 15.3 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 379 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
