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Pork and Shrimp Egg Foo Young
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Beat 6 large eggs and mix with 1 cup fresh bean sprouts, ¼ cup sliced scallions, ¼ cup diced celery, 1 cup shredded napa cabbage, ⅓–½ cup chopped water chestnuts, ½–1 cup diced cooked pork, 2–3 oz chopped cooked shrimp, and 1 tablespoon soy sauce until evenly distributed.
- 2
Heat about 2 teaspoons neutral oil in a 4–6 inch skillet over medium heat for 30 seconds. Add about ⅓ cup of the egg mixture and fry like a pancake until the bottom is lightly browned and set, 2–3 minutes; flip and brown the other side 1–2 minutes. Repeat, adding oil as needed. Keep cooked patties warm.
- 3
For the gravy: heat 1 cup chicken broth, 2 tablespoons soy sauce, 2 teaspoons sugar, and 1 teaspoon vinegar in a small pan. Stir in 2 tablespoons cornstarch mixed with 2 tablespoons cold water and cook until bubbling and thick enough to coat a spoon, 1–2 minutes.
- 4
Serve the hot egg foo young with gravy spooned over the top. You want fluffy, browned egg pancakes packed with pork, shrimp, and crunchy veg under a savory gravy — not greasy omelets or a thin watery sauce.