Egg Foo Yung with Chinese Brown Sauce
Elevate your weeknight dinner with this savory Egg Foo Yung with Chinese Brown Sauce—an irresistible fusion of comfort and flavor. This classic Chinese-American dish combines fluffy egg patties loaded with crisp bean sprouts, succulent shrimp, crunchy water chestnuts, and aromatic green onions, all pan-fried to golden perfection. Drizzle these tender patties with a rich, umami-packed Chinese brown sauce made from chicken broth, oyster sauce, and a touch of dark soy, thickened to luxurious silkiness with cornstarch. Ready in just 35 minutes, this recipe is satisfying yet simple, perfect for busy weeknights or impressing dinner guests. Serve with steamed jasmine rice for an authentic touch!
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Recipe Information
Ingredients
- 6 large eggs
- 2 cups bean sprouts
- 3 green onions, finely sliced
- 1 cup shrimp, cooked and chopped
- 1 cup water chestnuts, chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 1.5 cups chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon sugar
- 1 clove garlic, minced
Instructions
In a large mixing bowl, beat the eggs until smooth. Stir in the bean sprouts, green onions, shrimp, water chestnuts, soy sauce, and sesame oil. Mix until combined.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add about 1/3 cup of the egg mixture to the skillet and spread it into a round patty. Cook for 2-3 minutes per side or until golden brown and fully set. Repeat with the remaining egg mixture, adding additional oil as needed. Set cooked patties on a plate and keep warm.
To prepare the Chinese brown sauce, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 30 seconds.
Add the chicken broth, oyster sauce, dark soy sauce, and sugar to the saucepan. Stir to combine and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the saucepan while stirring continuously. Simmer for 2-3 minutes or until the sauce has thickened to your desired consistency.
Serve the Egg Foo Yung patties topped with the warm Chinese brown sauce. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 1577 mg | 526% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 26.7 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 16.7 mcg | 84% | |
| Calcium | 405 mg | 31% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3386 mg | 72% | |
*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.
