Just like the classic Chinese take-out but at home, this easy egg foo young recipe is as good as the restaurant version. Thin golden brown omelettes stacked and sauced with a savory homemade gravy, this recipe can be served on its own, or over rice for a hearty meal.
Ingredients
Gravy Ingredients:
1tablespoonoyster sauce
1tablespoonlight soy sauce
½teaspoondark soy sauce
½teaspoonsesame oil
1tablespooncornstarch
1pinchground white pepper
1pinchgarlic powder - optional
1pinchsugar
1cupwater, or unsalted stock
Omelette Ingredients:
6eggs
⅓cupshrimp, raw, diced
⅓cupchicken, precooked, diced
½cupbean sprouts
⅓cupcarrot, grated
⅓cupscallions, finely chopped
⅛teaspoonsalt
Neutral cooking oil
Additional Scallions, finely chopped for garnish
Toasted sesame seeds. for garnish
Instructions
Start the gravy by adding the oyster sauce, light soy sauce, dark soy sauce, sesame oil, corn starch, white pepper, garlic powder, sugar, and water to a small saucepan over low heat.
Bring the saucepan to a simmer and reduce until the mixture is thick enough to coat the back of the spoon. Set aside to cool.
Add the eggs, shrimp, chicken, bean sprouts, carrot, scallions, and salt to the large mixing bowl and combine well.
Heat a large frying pan or wok over medium-high heat and add neutral cooking oil. Once hot, add ¼ of the egg mixture and swirl to coat the bottom of the pan. Turn down the pan to medium-low and let the omelette cook until the bottom is golden brown. Flip and cook the other side until golden browns and set aside.
Repeat for the rest of the egg mixture to make 4 omelettes.
Stack the omelettes on top of each other on a plate and pour the gravy over the top. Garnish with scallions and sesame seeds before serving.