Egg Foo Yung with Mushroom Sauce

Egg Foo Yung with Mushroom Sauce

39
dakota kelly 16

"These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce."

Ingredients

30 m {{adjustedServings}} servings 328 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 372 mg
  • 124%
  • Sodium:
  • 1502 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

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  1. Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
  2. Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
  3. Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

39
  1. 49 Ratings

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This dish was exceptional! I followed the recipe exactly and found it easy to make and the mushroom sauce on top of the 'pancakes' was a perfect accompanyment. Served it up with Chinese Chicken ...

I'm rating the Egg Foo Yung patties because I did my sauce differently. In addition to the other veggies, I also added spinach and they were incredible. So the sauce would taste like what I'm us...

Excellent and so simple! One of my favorite Chinese dishes. My mother made this for us when we were kids. Her's was good, but this one's better. Next time, I'll add diced Chinese red pork, chi...