When I was a child, we often had Chinese carryout from a terrific local restaurant. My dad always added egg foo young in the order, and I never knew why. This Egg Foo Yung Recipe with Gravy will delight you!
As I grew older, I started having a taste for it, maybe nostalgic, but I was enjoying it. Then I started cooking a recipe I kept adapting, and it was fantastic. The gravy is what makes it special and that is included in this recipe. Do yourself a favor and make this. You’ll love it.
Atmosphere
Listen to some great music and have your favorite wine!
Egg Foo Yung Recipe with Gravy
Egg Foo Yung with Gravy
Ingredients
Equipment
Method
- Add the chopped shrimp to a mixing bowl. Add 1/8 tsp salt, 1/4 tsp sugar, and 1/2 tsp cornstarch. Mix and set aside.
- Make the gravy
- In a saucepan, make a roux. Heat 2 tbsp oil and add the flour, turmeric, and paprika. Cook for 30 seconds.
- Add the garlic and shallot, and cook, stirring for 30 seconds.
- Add the chicken stock and stir until the roux is dissolved.
- Add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper.
- Add 3 tablespoons of cornstarch in 1/4 cup of cold water. Stir until smooth
- Add to the saucepan and continue to cook, stirring frequently. Continue the medium heat until thickened. Set aside from the heat.
- Make the patties
- Heat 2 tbsp oil in a non-stick pan. When hot, add the onions and mushroom. Stir until mushrooms start to brown.
- Add the shrimp and roast pork and continue stirring until the shrimp turns pink.
- Put the mixture back into the mixing bowl, and add the scallions, bean sprouts, 1/4 tsp of sesame oil, and four eggs.
- Mix everything, but do not over-mix.
- Heat 3 tbsp oil. When hot, use a ladle to put about a cup of the mixture into the skillet. Cook two at a time, depending on the size of the skillet.
- Place aluminum foil into the cookie sheet, place a paper towel over the foil, and the wire rack on top.
- Cook the patty until browned and turn over and cook until that side is browned. Remove, and place the patties on the wire lack to drain excess oil.
- Repeat until all patties are cooked. Reheat the gravy and stir until smooth.
- Plate the patties, one or two per person, and cover them with gravy. Serve immediately.
Note: There many variations you can use with this recipe. Some ideas are more mushrooms and water chestnuts. You can omit the shrimp or pork, add any vegetables you like, etc. You can increase the sugar or white pepper if you want it sweeter or with more heat.
The patties reheat perfectly, especially in an air fryer. The gravy will firm up when cooled. Add a little chicken stock to reheat and stir continuously as it heats. It will eventually get to the proper consistency.
