Egg Foo Young Recipe

Name: Egg Foo Young
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Large Eggs; 1/2 Red Bell Pepper, Finely Chopped; 1 stalk Celery, Sliced Thin; 1/2 cups Mushrooms, Finely Chopped; 1/2 Onion, finely chopped; 1/2 cups Chopped Fresh Bean Sprouts; 4 Scallions, Chopped (Green And White Parts), Divided; 1 cup Cooked Chicken Finely Diced (I Use Rotisserie Chicken); 3 Tablespoons Canola Oil; FOR THE SAUCE:; 1-1/2 cup 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

Servings: persons

8 Large Eggs
1/2 Red Bell Pepper, Finely Chopped
1 stalk Celery, Sliced Thin
1/2 cups Mushrooms, Finely Chopped
1/2 Onion, finely chopped
1/2 cups Chopped Fresh Bean Sprouts
4 Scallions, Chopped (Green And White Parts), Divided
1 cup Cooked Chicken Finely Diced (I Use Rotisserie Chicken)
3 Tablespoons Canola Oil
FOR THE SAUCE:
1-1/2 cup 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

1
Lightly beat eggs in a large bowl. Add red pepper, celery, mushrooms, onions, bean sprouts, half of the scallions and the chicken.
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.
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.
4
Serve warm with the gravy and sprinkle with the rest of the scallions.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 8 Large Eggs, 1/2 Red Bell Pepper, Finely Chopped, 1 stalk Celery, Sliced Thin, 1/2 cups Mushrooms, Finely Chopped, and more.

Yes, Egg Foo Young falls under the Soups & Stews 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.

Egg Foo Young

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