This egg foo young recipe includes a delicious sauce to put on top of the patties. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red 1966 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. To serve, place egg patty over steamed rice and put the sauce on top.
Ingredients
- bean sprouts: 8 ounces (fresh)
- small shrimp: 1 cup (cooked)
- eggs: 4 piece
- green onions: 0.33333 cup (thinly sliced)
- garlic powder: 0.25 tsp
- vegetable oil: 2 Tbsp
- chicken broth: 3 cups
- cornstarch: 2 Tbsp
- sugar: 2 Tbsp
- distilled white vinegar: 2 Tbsp
- soy sauce: 2 Tbsp
Metric Conversion
Stages of cooking
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Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.
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Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.
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Meanwhile, whisk chicken broth, cornstarch, sugar, vinegar, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.
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Spoon sauce over patties.
