“If you can’t find bean sprouts, you can substitute sliced cooked cabbage and still make a good Egg Foo Yung.” – Calla Ferre
Egg Foo Young
- 3 Tablespoons Cornstarch
- 4 Teaspoons Brown Sugar
- 2 Cups Water with 3 Teaspoons Vegetable or Beef Bouillon
- 2 Tablespoons Soy or Hoisin Sauce
- 1/8 Teaspoon Granulated Garlic
- 1/2 Teaspoon Sesame Oil
- 4 or 5 Eggs Eggs
- 4 Cups Mung Bean Sprouts
- 2 Scallions Thinly Sliced
- 1 Medium Carrot Shredded
- Frozen Peas Thawed
- 1/8 Teaspoon Ground Black Pepper
- 1 Cup Cooked Shrimp or Crab Meat Cooked, Optional
- Combine cornstarch and brown sugar in 1-quart saucepan; stir well to mix. Add broth, soy sauce, garlic and sesame oil. Place the pan over medium heat.
- Cook, stirring constantly, until thickened and bubbly. Cover to keep warm. Set aside.
- Combine eggs, sprouts, scallions, carrots, peas, and pepper in a large bowl. Stir to mix well.
- Coat a griddle or large skillet with non-stick cooking spray, and preheat to 275 degrees. For each pancake, pour 1/2 cup of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a 4-inch cake. Cook for 3 minutes, or until eggs are almost set. Flip pancake over and cook 2 minutes longer or until eggs are completely set.
- As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topping each with some of the sauce.
If desired, you can substitute ground ginger for sesame oil.
Adapted Recipe – Calla Ferre – From Secrets of Fat-Free Cooking, 1995