Egg Foo Yung with Mushroom Sauce36 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.” - by dakota kelly
Original recipe yields 2 servings
- 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.
- 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.
- 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.
Amount Per Serving (2 total)
- 328 cal
- 23.8 g
- 13 g
Based on a 2,000 calorie diet
Reviews (36)Rate This Recipe
"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 used to ..." See morefrom our local restaurant, I added some of the canola oil I used to cook the omelets to the pan and made a roux. I then added chicken broth, soy sauce, Gravy Master and seasonings. The result was a nice rich gravy that helped make this dish even more amazing than it already is. Thanks a bunch Dakota!"
"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 Salad ..." See moreIII. Will do it again"
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