Egg Foo Yung for 2 with Oriental Sauce
Elevate your next dinner for two with this quick and delicious recipe for Egg Foo Yung with Oriental Sauce. This Chinese-American classic combines fluffy, golden egg pancakes packed with fresh ingredients like crunchy bean sprouts, earthy mushrooms, and fragrant green onions, with an optional protein boost from diced chicken, shrimp, or pork. The dish is topped with a rich and savory oriental sauce, crafted from chicken stock, soy sauce, oyster sauce, and a touch of white pepper, perfectly balanced with a hint of sweetness. Ready in just 25 minutes, this easy-to-make meal is ideal for a cozy date night or weeknight indulgence. Serve it with steamed rice for a satisfying and flavorful restaurant-quality meal at home! Perfect for fans of quick egg recipes, flavorful Asian sauces, and one-pan delights.
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup bean sprouts
- 2 green onions, thinly sliced
- 3 mushrooms, diced
- 0.5 cup cooked chicken, shrimp, or pork (optional, diced)
- 0.5 teaspoon soy sauce
- 0.25 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 0.75 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce (for sauce)
- 1 teaspoon oyster sauce
- 0.5 teaspoon sugar
- 0.25 teaspoon ground white pepper
Instructions
In a medium bowl, whisk together the eggs, soy sauce, and sesame oil until well combined.
Add the bean sprouts, green onions, mushrooms, and the optional cooked protein (chicken, shrimp, or pork). Stir to evenly incorporate all ingredients.
Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium heat.
Ladle half of the egg mixture into the skillet, spreading it evenly to form a small pancake shape. Cook for 2-3 minutes until the bottom is set and lightly golden.
Flip the egg pancake carefully with a spatula and cook the other side for 1-2 minutes until fully cooked. Remove from the skillet and place on a plate.
Repeat the process with the remaining tablespoon of vegetable oil and the rest of the egg mixture to make the second pancake.
To make the oriental sauce, combine chicken stock, soy sauce, oyster sauce, sugar, and white pepper in a small saucepan over medium heat. Stir until the sugar is dissolved.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the sauce to thicken it. Let it simmer for 1-2 minutes until it reaches the desired consistency.
Pour the oriental sauce over the cooked Egg Foo Yung pancakes and serve immediately.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 1675 mg | 73% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.5 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 197 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1596 mg | 34% | |
*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.
