Easy Egg Foo Young - Crispy fluffy egg foo young filled with crisp veggies and aromatic green onion and served with a rich brown sauce. It’s super easy to make and tastes so satisfying. Serve it with steamed rice and veggies and you’ll have a nutritious meal in no time.
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Easy Egg Foo Young

Crispy fluffy egg foo young filled with crisp veggies and aromatic green onion and served with a rich brown sauce. It’s super easy to make and tastes so satisfying. Serve it with steamed rice and veggies and you’ll have a nutritious meal in no time.To make this dish gluten-free, use gluten free oyster sauce like this one. Replace Shaoxing wine with dry sherry. And replace soy sauce with tamari or coconut aminos.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Calories: 235kcal
Author: Maggie Zhu

Ingredients

  • 8 large Pete and Gerry’s Organic Eggs
  • 1/2 cup bell peppers or anaheim peppers , finely diced (*Footnote)
  • 2 green onions , finely chopped
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon white pepper powder
  • 2 to 8 tablespoons vegetable oil (*Footnote)

Sauce

  • 1 cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons peanut oil (or vegetable oil)
  • 2 cloves garlic , chopped

Sides (Optional)

  • Steamed rice
  • Steamed vegetables
  • Bean sprouts

Instructions

Sauce

  • Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
  • Heat oil in a small saucepan over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
  • Stir the sauce mixture again to completely dissolve the cornstarch. Pour it into the pan. Stir immediately until it forms a silky sauce that is thick enough to coat the back of a spoon. Immediately transfer to a clean bowl. Set aside.

Eggs

  • Beat the eggs in a large bowl using an immersion blender or fork until evenly blended. Add the peppers, green onions, salt, and white pepper. Mix until well combined.
  • Heat the oil in a small skillet over medium heat, and scoop about 1/3 cup of the egg mixture into the skillet to make a patty.
  • Fry until golden brown, about 2 minutes per side. You can use your spatula to shape the egg so it forms a round circle. If the egg starts to brown too fast, turn to lower heat. Repeat with the remaining egg mixture.
  • Serve the eggs hot over steamed rice and veggies, along with the brown sauce. Drizzle sauce on top while serving. The eggs will taste good enough even served without the sauce, as well.

Nutrition

Serving: 4g | Calories: 235kcal | Carbohydrates: 10.6g | Protein: 13g | Fat: 16g | Saturated Fat: 4.2g | Cholesterol: 327mg | Sodium: 778mg | Potassium: 235mg | Fiber: 0.5g | Sugar: 4.9g | Calcium: 5% | Iron: 11%