Egg Foo Yong With Oysters Recipe

Name: Egg Foo Yong With Oysters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 6 medium shucked oysters; 1/2 pound bean sprouts, root ends trimmed; 1 stalk celery, cut into 1 1/2-inch julienne strips; 1 green onion, cut into 1 1/2-inch julienne strips; 2 tablespoons soy sauce; 2 tablespoons sugar; 8 eggs; 1 teaspoon salt; 1 teaspoon cornstarch (optional)

Servings: persons

1
Heat a 10-inch nonstick skillet over medium-high heat.
2
Add 1 tablespoon oil and when hot, add oysters.
3
Stir-fry 1 minute.
4
Add sprouts, celery, onion, soy sauce and sugar and stir-fry for 1 minute.
5
Place mixture into a large bowl; set aside.
6
Lightly beat eggs with salt in a bowl.
7
Reheat the pan.
8
Add remaining 1 tablespoon oil and when hot, pour in the eggs.
9
Cook without stirring them, lifting the edges occasionally to avoid burning, and let the uncooked portion run underneath the cooked part.
10
When eggs are firm but still partly liquid, drain the oyster mixture through a sieve placed over a bowl.
11
Reserve the liquid and spread the oyster mixture over the eggs.
12
Fold 1/2 of the egg mixture over the other to make a semicircular pie.
13
Cook 1 1/2 minutes; lift up curved side with spatula and gently flip onto the other side.
14
(The omelet doesn't need to leave the pan; just pivot on folded side.)
15
Cook 1 1/2 minutes.
16
Slide onto a heated platter and serve immediately or keep warm while making the gravy.
17
For the gravy, pour the reserved oyster-mixture liquid into the same skillet.
18
Heat to boiling over medium heat.
19
Mix the cornstarch with 2 tablespoons of water in a cup until dissolved; whisk into liquid state in the pan.
20
Boil 1 minute, until slightly thick and clear.
21
Pour over eggs or serve separately.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons peanut oil, 6 medium shucked oysters, 1/2 pound bean sprouts, root ends trimmed, 1 stalk celery, cut into 1 1/2-inch julienne strips, and more.

Yes, Egg Foo Yong With Oysters falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Foo Yong With Oysters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions