Ingredients:

  • 6 large eggs
  • 1 cup bean sprouts (about 115g), rinsed and drained
  • 1/2 cup chopped cooked meat (e.g., shrimp, chicken, pork), about 75g
  • 1/2 cup chopped green onions, about 50g
  • 1/4 cup chopped water chestnuts, about 30g
  • 1/4 cup vegetable oil (for frying), about 60 ml
  • 1 tablespoon soy sauce, about 15 ml
  • 1/2 teaspoon salt, about 2.5 ml
  • 1/4 teaspoon ground white pepper, about 1 ml
  • 1 tablespoon cornstarch, about 8g
  • 2 tablespoons vegetable oil, about 30 ml
  • 1 cup chicken broth (low sodium), about 240 ml
  • 2 tablespoons soy sauce, about 30 ml
  • 1 tablespoon oyster sauce (optional), about 15 ml
  • 1 teaspoon sesame oil, about 5 ml
  • 1 teaspoon sugar, about 4g
  • 1/4 teaspoon ground white pepper, about 1 ml
  • 2 tablespoons cornstarch, about 16g
  • 2 tablespoons water, about 30ml

Instructions:

  1. In a large bowl, whisk together eggs, soy sauce, salt, white pepper, and cornstarch until well combined.
  2. Gently fold in bean sprouts, cooked meat, green onions, and water chestnuts.
  3. In a small saucepan, heat vegetable oil over medium heat. Add chicken broth, soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper. Bring to a simmer.
  4. In a small bowl, whisk together cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering gravy. Cook until the gravy thickens, stirring constantly.
  5. Heat vegetable oil in a large skillet over medium heat. Pour 1/2 cup portions of the egg mixture into the hot skillet, leaving space between each patty.
  6. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  7. Place the Egg Foo Young patties on plates and spoon the gravy over each serving. Serve immediately.