It’s a flavor fiesta when pork is combined with peaches, onions, and a little orange juice. You could also use soy sauce in place of the fish sauce. When served with rice and a green vegetable, we like this.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 8 patties |
Ingredients
- 8 ounces fresh bean sprouts
- 1 cup cooked small shrimp
- 4 eggs
- ⅓ cup thinly sliced green onions
- ¼ teaspoon garlic powder
- 2 tablespoons vegetable oil
- 3 cups chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons soy sauce
Instructions
- Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.
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- Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.
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- Meanwhile, make the sauce: Whisk chicken broth, cornstarch, sugar, vinegar, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.
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- Spoon sauce over patties.
- You can substitute cooked chicken or pork for the shrimp.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 248 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 598 mg |
| Sugars | 9 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. The sauce was excellent. I’ve made these several times now, and have varied the vegetables I’ve put in – and they’ve all come out very good.
I love it
Straight forward recipe, I used 1tbsp soy and 1 tbsp Hoisin in the sauce. But my wife loves it. This will be staple in this house. She just said we’re never going to a Carryout again
Delicious and so easy! I used regular brown gravy in place of the recipe’s suggestion for sauce. Definitely a keeper! Even my husband liked it.
I Made this recipe tonight it was easy to make and it turned out great! My husband and I both Loved it. I served it with rice and instead of shrimp I used roast pork it tasted like the egg foo young that I get at my neighborhood restaurant. I also made the sauce but will use a little less sugar. I will definitely be making this again and again , adding this to my favorite recipes. Linda M
The recipe was easy enough to follow but the egg patties lacked flavor. I am an experienced cook but the sauce never thickened up. I tried simmering it longer and also at slightly higher temperature. It also was very bland.
No bad intent to your recipe & never liked when others make bad comments or change the poster’s recipe. But gotta add my helpful remarks from my Chinese Grandpa’s recipe. You can add any veggies/celery broccoli/regular onions etc. You can add to the broth/Sherry/oyster sauce/tamari/soy sauce. Never heard of adding vinegar! And definitely more eggs. I use canola oil/but he used peanut. Over Jasmine rice…To die for ❤️
I only made the egg foo young. I love it because it wasn’t time consuming to make. I didn’t like them being flat. I didn’t add or substitute anything
I’ve been making seafood egg foo young for years, but hadn’t made it for a while so consulted your recipe. Basically great, but I substituted (as I always have) 4TBS dry sherry for the vinegar in the sauce, and duck sauce for soy, with a pinch of sea salt. I also add small shards of butter (hardened) to the egg mixture just before I flip it in the skillet.
Instead of frying in oil, I used my little Dash waffle iron and some cooking spray. They turned out great. ( The nooks and crannies helped hold that delicious sauce)
Made it and it turned out great. Served it with Jasmine rice it was almost like being at the restarraunt. Next time I’ll do it with pork.
Everything about this. recipe works together for restaurant quality servings. I add sliced fresh mushrooms to the gravy and reduce the vinegar by at least half simply because I prefer it that way. It’s a never fail family favorite!
This was nice and delicious.
I followed the recipe for the Egg Foo Young but not the sauce. With the reviews leaning towards making a brown gravy and adding some Soy Sauce that’s what I did. I used canned bean sprouts because that’s all our store carries. Next time I’ll use some fresh cabbage mix. I scored this high because I think it’s wrong to pick at a recipe when we make changes. Given fresh sprouts this would have been the five I scored it. Time to grow some! Very quick and easy!!!
I know that taste is subjective but the egg foo young just didn’t have the taste I was looking for. I’m from the Chicago area and it seemed like there was something missing. It needed salt. The gravy NEVER thickened. I even added more cornstarch in a slurry and that didn’t help. It’s in the fridge this morning and it’s still thin and watery.
This was delicious but the gravy wasn’t as good. I believe the vinegar made it to tart so I will use less going forward. Also the corn starch needs to be disliked before adding or you will have chunks. Good recipe. I will make it again.
Made this for my dad’s bday dinner tonight as it is his go to order for chinese take out. I used regular brown gravy instead of the gravy recipe listed here just because of the reviews/comments regarding the gravy recipe. I do want to say that I made the 4 serving recipe and it only fed 2 people. Luckily, I was only wanting to feed 2 people anyway.
Excellent recipe! I used another Allrecipes recipe (Easy Asian Dipping Sauce) with it. with excellent results!
It was excellent!!! And quite easy including the delicious gravy.
Followed the advice of others and halved the sugar and vinegar. Delicious!
I will just comment on the sauce, as the patty ingredients are pretty standard. Distilled vinegar is much too acidic unless you let it boil off a bit. Better to use Xiaoxing wine, rice vinegar or in a pinch, apple cider vinegar. They all have a sweeter, mellow finish I added oyster sauce for more umami flavor Instead of chicken broth, I used broth made from shrimp heads and skins.