Egg Foo Young
Egg foo young is one of my favorite dishes of all time! This recipe is constantly in flux and always changing but below is my recipe as of right now. It’s by no means perfect, takes some hard work, but it’s so delicious.
NOTE: Egg foo young can be made however you want, these patties for example are a little bit thicker and more “substantial” so I used a half cup cornstartch in the recipe. If your patties thinner, use less.
Makes about 4 large patties or 5-6 smaller ones. Time- approx: 45 mins from start to finish.
Egg Foo Young Patty
1/2 head of small green cabbage chopped
1/4 white onion minced
3/4 bag of bean sprouts (mung bean sprouts)
4 eggs beaten
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 - 1/2 cup corn starch- see note above⬆️
Green onion for garnish
Lots of water for boiling
Oil for frying -canola is better than vegetable ALWAYS, and peanut is the absolute best.
2 cups chicken stock (I regularly use bouillon cubes, they are great)
2 tbs cornstarch dissolved in 2 tbs cold water
2 tbs dark soy sauce (use 1 tbs of normal soy if that’s all you have)
1 tsp sesame oil
In a large pot fill it 3/4 with hot water and place on high heat. If you have a spider or hand colander to scoop things out that is best, rather than pouring out the water. When the water comes to a boil add in your cabbage and mung beans. Boil for roughly 4-5 minutes just until tender. Scoop out and place in a large colander in the sink to drain. In the remaining water add in the onion, boil the onion for 3 minutes and place in the colander to strain with the cabbage, onion, and mung beans. Once cooled you need to squeeze any remaining liquid out of the mixture. I just used my hands, you could use a tea towel or cheese cloth, but hands are fine too.
Once squeezed place mixture into a large bowl and add in the salt, white pepper, beaten eggs. Mix well to combine. Add in your cornstarch a bit at a time until you have a thick consistency. You want your mixture to hold it’s shape but by no means a batter. Get a pan with high sides and coat the bottom in about 1/4inch of oil and heat to medium/medium-high heat.
Once your oil begins to shimmer, it’s ready. Laddle in a half cup or so of your mixture and spread it out from the middle, you should see the edges begin to sizzle and brown. After about 2 minutes you are ready to flip, using a wide spatula, maybe two, gently flip the patty over.
After about another two minutes remove and allow to drain on some paper towels or a wire rack. You want as much oil as possible to drip away.
For the gravy:
Bring your two cups of stock to a boil, add in your soy sauce, then add in your cornstartch. Once thickened remove from the heat and add in your sesame oil. You’re ready!
The gravy can be salty depending on your stock, so be sure to taste it before adding it on your patty. I think a thin amount is perfect.
Top with chopped green onion, and if you have some furikake nori seasoning it’s delicious on top as well!
Thank you for taking the time to read this recipe!