Ingredients
½cupchicken broth,chicken bouillon or chicken stock
1tbspoyster sauce
¼tspsugar
1tspsoy sauce
1½tspscornstarch
4tspswater
6large eggs
½cupchicken,beef, shrimp, or crab meat, cooked
½cupcelery,thinly sliced, or napa cabbage
½cupmushrooms,thinly sliced
½cupgreen onions,thinly sliced, whites only
¼cupgreen onion tops,thinly sliced, greens only
¼tspsesame oil
1tsplight soy sauce
vegetable oil,for frying, or canola oil
½cupmung bean sprouts,finely chopped, optional
3Chinese sausages,sliced into ¼-inch pieces, optional
white steamed rice
green onions,finely chopped
Preparation
Make the sauce by combining the chicken stock, oyster sauce, sugar, and sauce in a small pan over medium heat. Cook until warm and bubbly.
Prepare cornstarch slurry by combining the cornstarch and water together in a small bowl. Stir to combine.
Add in the cornstarch slurry and stir until the sauce thickens. Turn off the heat.
To make the egg foo young, in a large bowl add the eggs. Beat eggs together until the whites break down completely.
Stir in the cooked chicken or cooked shrimp, celery, mushrooms, sliced green onion whites, soy sauce, sesame oil into the egg mixture, and stir well.
In a heated wok, add about a tablespoon of vegetable oil into the base. When the oil is hot, stir it around, coating the sides. Pour about a half cup of the egg foo young batter into the pan.
The eggs should bubble up when the batter is poured into the pan. Stir the uncooked eggs gently to the sides of the pan so they cook. The egg foo young will cook for about 2 minutes before the eggs should be flipped to the other side.
Gently flip the egg foo young to the other side, and cook for another 2 to 3 minutes, or until this is a golden brown color.
Serve with brown gravy and top with additional chopped green onions , and pair alongside white rice.
