Mustard Free Egg Foo Young
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Learn more →Ingredients
4 servings
For the gravy
- 1 cup low-sodium chicken broth
- 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 or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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