Coconut Free Egg Foo Young

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the gravy

1 cup low-sodium chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth
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1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 tbsp cornstarch
2 tbsp cold water

For the patties

6 large eggs
8 oz medium shrimp, peeled, deveined, and roughly chopped
2 cups bean sprouts
4 scallions, thinly sliced (green parts only)
½ cup shiitake mushrooms, stems removed and thinly sliced
1 tbsp soy sauce
½ tsp white pepper
¼ cup neutral oil (such as vegetable oil or canola oil), divided

For serving

2 scallions, thinly sliced (for serving) (optional)

Instructions

1
Make the gravy: Whisk together the chicken broth, oyster sauce, soy sauce, sesame oil, and sugar in a small saucepan. In a separate small bowl, stir the cornstarch into the cold water until fully dissolved, then stir the slurry into the broth mixture.
2
Set the saucepan over medium heat and cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon and turns glossy, about 3–4 minutes. Reduce heat to the lowest setting to keep warm while you cook the patties.

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