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Egg Foo Yung with Mushroom Sauce
Egg Foo Yung with Mushroom Sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Crispy egg and bean sprout pancakes fried in peanut oil, smothered in savory mushroom sauce.
Ingredients:
  • 1 large green onion
  • 4 eggs, beaten
  • 0.75 cup bean sprouts
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons peanut oil, divided
  • 2 cups sliced fresh mushrooms
  • 4 teaspoons cornstarch
  • 1 cup chicken or beef broth
Instructions:
  • Finely chop green onion, setting aside 1 tablespoon of the green part for garnish. Mix the rest of the green onion with the egg, bean sprouts, and 1 tablespoon of soy sauce.
  • In a large nonstick skillet over medium-high heat, heat 1 tablespoon of peanut oil until hot. Drop 1/4 cup of egg mixture for each pancake into the hot oil. Cook until the bottoms are set, about 1 to 2 minutes. Flip and cook for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate and repeat with the remaining pancakes.
  • In a skillet, heat the last tablespoon of peanut oil and sauté the mushrooms with the remaining 2 tablespoons of soy sauce until tender, approximately 3 minutes. Stir in the cornstarch dissolved in broth and simmer until the sauce thickens. Serve by pouring the sauce over the egg foo yung pancakes and garnishing with the reserved onion.

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