Chinese · seafood

Egg Foo Young

Name: Egg Foo Young
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup Unsalted Beef Stock; 1 tablespoon Soy Sauce; 1 tablespoon Shaoxing Wine; 1 tablespoon Oyster Sauce; 1/2 tsp Pepper; 1 tablespoon Cornstarch; 1 tablespoon Water; 1 tablespoon Cornstarch; 1 tablespoon Water; 8 large Egg; 1/2 tsp Kosher Salt; 1/4 tsp Sugar; 1 Spring Onions; 1 cup Mung Bean Sprouts; 20 Shrimp; 3 Cups Vegetable Oil; 2 cups Jasmine Rice

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Unsalted Beef Stock1 cup
Soy Sauce1 tbsp
Shaoxing Wine1 tbsp
Oyster Sauce1 tbsp
Pepper½ tsp
Cornstarch1 tbsp
Water1 tbsp
Cornstarch1 tbsp
Water1 tbsp
Egglarge8
Kosher Salt½ tsp
Sugar¼ tsp
Spring Onions1
Mung Bean Sprouts1 cup
Shrimp20
Vegetable Oil3 cups
Jasmine Rice2 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1970 kcal
Protein	21 g
Fat	172.2 g
of which saturates	27.4 g
Carbohydrate	87.7 g
of which sugars	0.9 g
Fibre	1.5 g
Salt	2.5 g

Worked out from the 97% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

14 steps · 0 min

1
Make the gravy:
2
In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.
3
Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.

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