Egg Foo Young

Jean Romero


I started cooking Asian food about 20 years ago and this is one of my favorite's to cook and eat. The ingredient are simple and few, Go beyond the box and be creative, use fresh mushrooms, shrimp anything goes with this recipe.


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10 Min
15 Min
Stove Top


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  • 1 tsp
    sesame oil
  • 1 c
    chopped onion
  • 1/4 c
    chopped green onion
  • 1/2 c
    chopped celery
  • 1 c
    bean sprouts
  • 1/4 tsp
    cornstarch or tapioca flour
  • 1/2 c
    chopped ham
  • 2 Tbsp
    soy sauce
  • 1 tsp
  • 8 medium
    eggs, well beaten

How to Make Egg Foo Young


  1. In a skillet over medium heat, heat sesame oil and
    lightly fry the onions, celery and sprouts. Stir in
    cornstarch and add ham, soy sauce and salt. Stir
    until well blended. Remove from heat and transfer to a bowl.
    Return the pan to the heat, and add the beaten eggs.
  2. Fry the eggs while stirring gently. Return the vegetable and ham mixture to the pan while the eggs are still liquid.
  3. While cooking I try and make my egg mixture round by using the spatula and going around all the sides scooping the egg until it sets, you can get them pretty round by doing this. Finish frying until eggs are fully cooked.
  4. I make a chicken gravy using chicken broth and thickening it with the tapioca flour which I use, (I like it better than corn starch.)and then I add some crushed almonds to the gravy. I don't have a recipe for the gravy I just use about two cup broth and thicken it. Pour gravy over Foo Young. ENJOY

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About Egg Foo Young

Main Ingredient: Eggs
Regional Style: Asian
Other Tags: Quick & Easy, For Kids

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