egg foo young

Name: Egg Foo Young
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: Chinese
Ingredients: 8 - large eggs lightly beaten; 1/2 - red bell pepper finely chopped; 1 - stalk celery sliced thin; 1/2 cup(s) mushrooms finely chopped; 1/2 - onion finely chopped; 1/2 cup(s) chopped fresh bean sprouts; 4 - scallions chopped (green & white parts); 1 cup(s) cooked chicken finely diced (i use rotisserie chicken; 1 1/2 cup(s) chicken broth; 3 tablespoon(s) low sodium soy sauce; 2 teaspoon(s) brown sugar; 1 tablespoon(s) worcestershire sauce; 1 tablespoon(s) rice vinegar; 2 tablespoon(s) cornstarch; 3 tablespoon(s) cold water; 3 tablespoon(s) canola oil

(1 RATING)

39 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Mar 13, 2019

This Egg foo Young Recipe is a delicious light airy Chinese egg omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy gravy that will leave you licking your plate.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

8 - large eggs lightly beaten
1/2 - red bell pepper finely chopped
1 - stalk celery sliced thin
1/2 cup mushrooms finely chopped
1/2 - onion finely chopped
1/2 cup chopped fresh bean sprouts
4 - scallions chopped (green & white parts)
1 cup cooked chicken finely diced (i use rotisserie chicken
1 1/2 cups chicken broth
3 tablespoons low sodium soy sauce
2 teaspoons brown sugar
1 tablespoon worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons cornstarch
3 tablespoons cold water
3 tablespoons canola oil

How To Make egg foo young

Step 1

In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.

Step 2

In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
Step 3

Heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
Step 4

Serve warm with the gravy and sprinkle with the rest of the scallions.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes