Chinese Takeout: Homemade Egg Foo Young in 5 Easy Steps!
I have two favorite dishes when I order Chinese food: tofu lo mein and egg foo young. How can you not love an egg omelette filled with vegetables and covered in turkey gravy? It is simply delicious. Being a bit of a noob, I wasn’t sure if I would be able to replicate it in my kitchen. But thanks to Mommy Musings this Egg Foo Young recipe couldn’t be easier! (I added it to my browser recipes to make again and again). Like all of the recipes here on my blog, I like to take a great recipe and break it down step by step for you. I think that cooking should feel do-able, fun, and exciting. This egg foo young dish is definitely worth making, and will get you cooking the next time you’re craving Chinese food.
So follow along these simple step-by-step instructions and let me know what you think! 🙂 I’d love to hear from you and see pictures of your egg foo young combinations. Comment below or follow me on Twitter and Facebook and let me see those gorgeous, delicious photos. Have an awesome day everyone and let’s get cooking!
Homemade Egg Foo Young in 5 Easy Steps!
- 4 eggs, beaten
- ½ pound cooked shrimp, chopped
- ½ cup onion, chopped
- ½ cup mushrooms, chopped
- 1 cup bean sprouts (fresh or canned)
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- green onion, chopped (for garnish)
- Turkey gravy (I used jarred)
- Vegetable oil
Step 1: Whisk your eggs in a bowl and set aside.
Step 2: Saute your vegetables (and any protein you might want to add), and add the corn starch and soy sauce. Mix well and set aside.
Step 3: Combine the cooked vegetable mixture and eggs and mix together. It’s almost time to fry!
Step 4: Ladle in a spoonful of the omelette mixture into a skillet of hot oil and fry on medium-high heat. Flip until cooked evenly on both sides. (Look for a nice golden color).
Step 5: Drain on paper towels, then plate and spoon over light turkey gravy. Garnish with chopped green onions and enjoy! 🙂