Egg Foo Young

Ingredients

• 8 large eggs
• ½ lb boneless, skinless chicken breast (optional)
• ½ lb shrimp (optional)
• 1 cup bean sprouts
• 4 green onions
• ½ white onion
• 4 oz mushrooms (optional)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp cornstarch
• 1½ cup chicken broth
• 1 tbsp oyster sauce (optional)
• 1 tsp sugar
• ½ cup vegetable oil
• 2 cup white rice (optional)

Steps

1. Prepare the gravy: In a small saucepan, whisk together chicken broth, 1 tbsp soy sauce, cornstarch, sugar, and oyster sauce (if using). Bring to a simmer over medium heat, stirring constantly until thickened. Set aside.
2. Prepare the fillings: If using chicken or shrimp, chop into small pieces and sauté until cooked through. Finely chop green onions and white onion. Slice mushrooms if using.
3. In a large bowl, whisk eggs. Stir in bean sprouts, chopped green onions, chopped white onion, cooked chicken/shrimp (if using), mushrooms (if using), 1 tbsp soy sauce, and sesame oil.
4. Heat about 1/4 cup vegetable oil in a large skillet or wok over medium-high heat. Pour about 1/2 cup of the egg mixture per patty into the hot oil, forming round patties.
5. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove patties and drain excess oil on a paper towel-lined plate. Repeat with remaining egg mixture, adding more oil as needed.
6. Serve the Egg Foo Young patties immediately, topped generously with the warm gravy. Optionally serve with steamed white rice.