Ingredients:

  • 6 large eggs
  • 1/2 cup bean sprouts, roughly chopped
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions (scallions)
  • 1/2 cup diced cooked protein of choice (chicken, shrimp, pork, or tofu)
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 2 cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Salt and pepper to taste

Instructions:

  1. Combine eggs, bean sprouts, carrots, green onions, protein, soy sauce, sesame oil, white pepper, and cornstarch in a large bowl. Whisk until well combined.
  2. Heat vegetable oil in a large skillet over medium heat. Ladle about 1/2 cup of the egg mixture into the skillet per patty.
  3. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  4. Heat vegetable oil in a small saucepan over medium heat. Add onion and garlic and sauté until softened.
  5. Whisk in broth, soy sauce, and oyster sauce (if using). Bring to a simmer.
  6. In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering gravy, whisking constantly, until the gravy thickens.
  7. Stir in sesame oil. Season with salt and pepper to taste.
  8. Place egg foo young patties on plates and smother with gravy. Serve immediately.