New Easy Egg Foo Young 5fix
Discover the simplicity and bold flavors of "New Easy Egg Foo Young 5fix," a quick and satisfying take on the classic Chinese-American dish. This fuss-free recipe comes together in just 25 minutes, featuring fluffy, golden egg pancakes packed with your choice of protein—cooked chicken, shrimp, or pork—paired with vibrant mixed vegetables like bean sprouts, carrots, or bell peppers. Topped with a velvety homemade gravy made from chicken broth, oyster sauce, and a touch of cornstarch, this recipe is a perfect choice for busy weeknights. With a balance of savory soy sauce and a hint of green onion freshness, each bite is bursting with restaurant-quality flavor. Perfect for two hearty servings or scaled for family meals, this Egg Foo Young is sure to become a new go-to for easy comfort food.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons vegetable oil
- 1 cup cooked chicken, shrimp, or pork (optional)
- 1 cup mixed vegetables (e.g., bean sprouts, carrots, peas, or bell peppers)
- 2 tablespoons green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 cup chicken broth
- 1 tablespoon oyster sauce
Instructions
In a medium bowl, whisk together the eggs until fully combined. Add cooked meat (if using), mixed vegetables, green onions, and soy sauce. Mix well and set aside.
In a small bowl, combine cornstarch with 2 tablespoons of chicken broth to create a slurry. Stir until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Once hot, pour a generous ladleful of the egg mixture into the skillet to form a small, pancake-sized portion (about 1/3 cup).
Cook for 2-3 minutes until the edges are set and the bottom is golden brown. Flip carefully with a spatula and cook for another 2-3 minutes until fully set. Remove cooked Egg Foo Young to a plate and repeat with the remaining egg mixture, adding more oil as needed.
To make the gravy, heat the remaining chicken broth in a small saucepan over medium heat. Stir in the oyster sauce and bring to a simmer.
Gradually whisk in the cornstarch slurry, stirring continuously, until the sauce thickens (about 1-2 minutes). Remove from heat.
Serve the Egg Foo Young topped with the warm gravy and a sprinkle of additional green onions, if desired. Enjoy!
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.9 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 259 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1694 mg | 36% | |
*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.
