Egg Foo Young

• 1 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1/2 cup peas
• 6 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• For gravy: 1/4 cup chicken broth, 1/4 cup water, 1 tablespoon soy sauce, 1 teaspoon sugar

Steps

1. 1 Whisk together eggs, soy sauce, salt, and pepper in a bowl.
2. 2 Stir in onion, bell pepper, garlic, and peas.
3. 3 Heat oil in a skillet over medium heat.
4. 4 Drop 1/4 of the egg mixture into the skillet for each patty, flattening slightly.
5. 5 Cook until golden brown on each side, about 4 minutes per side.
6. 6 For gravy, combine chicken broth, water, soy sauce, and sugar in a small saucepan.
7. 7 Stir in cornstarch slurry and cook until thickened.
8. 8 Serve egg foo young topped with gravy.

Nutrition

Tips

• Use a spatula to gently flip the patties to keep them intact.
• For extra flavor, add chopped green onions to the egg mixture.
• Ensure patties reach an internal temperature of 160°F for food safety.
• Double the recipe for leftovers or feeding a crowd.

Storage

Store in the fridge for up to 3 days. Freeze patties separately for up to 2 months. Reheat in a skillet over low heat.

Serving Suggestions

• Serve with steamed rice for a complete meal.
• Pair with hot and sour soup for a classic combo.
• Add a side of pickled vegetables for a tangy kick.
• Serve with a simple cucumber salad.

FAQ