Description
A delightful homemade version of the classic Egg Foo Young, filled with shrimp and veggies, perfect for brunch or weeknight dinners.
Ingredients
Scale
- 4 eggs, beaten
- 1/2 pound cooked shrimp, chopped
- 1/2 cup onion, chopped
- 1/2 cup mushrooms, chopped
- 1 cup bean sprouts
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- Chopped green onion (for garnish)
- Beef gravy (jarred)
- Vegetable oil
Instructions
- Heat a drizzle of vegetable oil in a large skillet over medium heat.
- Sauté the onions, mushrooms, and bean sprouts until they are soft.
- Add the chopped shrimp to the skillet and stir well.
- Mix the sautéed veggies and shrimp with the soy sauce and cornstarch in a bowl.
- Fold this mixture into the beaten eggs, ensuring the vegetables outnumber the eggs.
- Add enough vegetable oil to coat the bottom of a clean skillet and let it heat up.
- Pour ¼ of the Egg Foo Young mixture into the hot skillet, shaping it into a pancake.
- Cook until the bottom is firm, then flip to brown the other side.
- Place the pancake on a paper towel to drain excess oil.
- Top with gravy and garnish with green onions.
Notes
For best results, ensure the oil is hot before cooking the pancakes. You can substitute shrimp with chicken or tofu.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 240mg