“A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! Substitute cooked chicken or pork for shrimp. To serve, place egg patty over steamed rice and put the sauce on top. ” - by Karen
Ingredients
Adjust Servings
Original recipe yields 8 patties
Directions
- Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
- Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
Nutrition
Amount Per Serving (4 total)
- Calories
- 227 cal
- 11%
- Fat
- 12.3 g
- 19%
- Carbs
- 15 g
- 5%
Based on a 2,000 calorie diet
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Reviews (11)
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"I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size shrim..." See morep in a salad spinner to ensure that all excess liquid was gone. I used a vietnamese soup stock (pho) concentrate instead of chicken broth which added additional flavor to the sauce. I love to eat egg foo young for breakfast!"
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