Shrimp and Mushroom Egg Foo Young Better Than Take Out
Experience takeout-style perfection at home with this vibrant Shrimp and Mushroom Egg Foo Young, an easy-to-make Chinese-American favorite that's brimming with freshness and flavor! Juicy shrimp, tender mushrooms, and crisp bean sprouts are folded into fluffy, golden egg pancakes that are irresistibly satisfying. What sets this dish apart is the silky homemade gravy, a savory blend of chicken broth, oyster sauce, and a touch of sweetness. Ready in under 40 minutes, this recipe combines simple ingredients like soy sauce, sesame oil, and green onions for authentic restaurant-quality flavor. Perfect for busy weeknights or an impressive dinner, these Egg Foo Young pancakes are a versatile delight that pairs beautifully with steamed rice or can stand alone as the ultimate comfort food. Transform your kitchen into your favorite takeout spot, and savor every bite!
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Recipe Information
Ingredients
- 200 grams large shrimp (peeled, deveined, and chopped)
- 150 grams button mushrooms (sliced)
- 100 grams bean sprouts
- 3 stalks green onions (sliced)
- 6 pieces eggs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
- 250 milliliters chicken broth
- 1.5 tablespoons oyster sauce
- 1.5 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon sugar
Instructions
In a medium bowl, whisk the eggs with soy sauce, sesame oil, and black pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the chopped shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Sauté the sliced mushrooms until soft, about 3–4 minutes. Add the bean sprouts and half of the sliced green onions, cooking for an additional 2 minutes. Remove and set aside with the shrimp.
Combine the cooked shrimp and vegetables with the whisked eggs mixture.
Heat the remaining tablespoon of vegetable oil in the skillet over medium heat. Pour about 1/2 cup of the egg mixture into the skillet to form a small pancake. Cook for 3–4 minutes on one side until golden brown, then flip and cook for another 2 minutes. Remove and repeat with the remaining egg mixture.
To make the gravy, pour the chicken broth into a small saucepan over medium heat. Stir in oyster sauce and sugar. Bring to a simmer.
In a small bowl, mix the cornstarch with water to form a slurry. Slowly add the slurry to the simmering broth, whisking constantly until the gravy thickens. Remove from heat.
Serve the Egg Foo Young pancakes warm, topped with a generous drizzle of gravy and garnished with the remaining sliced green onions.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 1507 mg | 502% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 14.1 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 15.5 mcg | 77% | |
| Calcium | 333 mg | 26% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1982 mg | 42% | |
*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.
