READY IN 30 mins

Egg Foo Yung with Mushroom Sauce

Read Reviews (36)

"These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce." — dakota kelly

Directions

Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 13, 2007

I'm rating the Egg Foo Yung patties because I did my sauce differently. In addition to the other veggies, I also added spinach and they were incredible. So the sauce would taste like what I'm used to from our local restaurant, I added some of the canola oil I used to cook the omelets to the pan and made a roux. I then added chicken broth, soy sauce, Gravy Master and seasonings. The result was a nice rich gravy that helped make this dish even more amazing than it already is. Thanks a bunch Dakota!

—LINDA MCLEAN

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Most Helpful Critical Review

Jul 23, 2009

Not a fan of egg foo yung i guess, or maybe its just this recipe. not really sure cause i never had it before till now. I ended up squirting ketchup all over it and eating it like i would my eggs. It is very easy to shape them into pancakes. All you have to do it laddle about 1/3cup of the mixture slowly into the pan and with your spatula bring the edges towards the middle of the mixture, shaping it into a circle. Does that make sense? I know- im horrible at explaining. But i would think its common sense. Anyways, wont be making this version again but may attempt a different recipe.

—ALFANN02

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46 Ratings

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Jan 15, 2007

This dish was exceptional! I followed the recipe exactly and found it easy to make and the mushroom sauce on top of the 'pancakes' was a perfect accompanyment. Served it up with Chinese Chicken Salad III. Will do it again

—Ron

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Aug 27, 2007

Excellent and so simple! One of my favorite Chinese dishes. My mother made this for us when we were kids. Her's was good, but this one's better. Next time, I'll add diced Chinese red pork, chicken or shrimp. Definately a keeper. Thanks for sharing!

—RayColsOh

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Apr 15, 2010

I love Egg Foo Young! I like this recipe a lot but I didn't go completely by the book either... I added a couple pinches of salt to my eggs as well as mixed a few drops of sesame oil. And being extra lazy... I just cut up the mushrooms up really tiny and mixed it into the eggs also. So for the sauce... I just left it plain and added a additional ingredient which was a few pinches of sugar to it so it gave it a nice carmelized taste. Then added the diced green onions as well as some toasted sesame seeds on top as garnish. Yum :9 People were saying they weren't sure how to make it into a thick pancake. The trick is to make a large / thin egg layer... fold the edges so it's shaped sorta like a octagon. Now you have a nice round and "thick" little egg pancake. Great for fitting it on top of a nice little mound of rice in a bowl.

—Lavender

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Jan 12, 2011

Never had this before. Boyfriend said his mom used to make it. Looked it up, found this recipe with mushrooms, I love mushrooms, recipe looked pretty easy. Followed recipe, had to use canned bean sprouts and canned mushrooms but it still turned out great. Served it with Ham Fried Rice. Pancakes were not hard to make. And the sauce was tasty.

—Hungry Hungry Hippo

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Sep 19, 2007

We really enjoyed this dish. The egg pancakes were very good, and the mushroom sauce would have been fantastic had it not been so salty. I think next time I will use 1/2 soy sauce and 1/2 water. I didn't have fresh mushrooms so I used canned straw mushrooms (the kind with black caps) and 4 dried shiitake mushrooms (after soaking in water). What wonderful flavor!

—Jules

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Jan 12, 2009

I think the dish was good but I did not have peanut oil and used vegetable oil instead. The mushroom sauce was very good and easy to prepare.

—Tom Williams

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Nutrition

Calories
328 kcal
16%

Carbohydrates
13 g
4%

Cholesterol
423 mg
141%

Fat
23.8 g
37%

Fiber
2 g
8%

Protein
18.1 g
36%

Sodium
1502 mg
60%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg Foo Yung with Mushroom Sauce

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 328
** Calories from Fat: 215

% Daily Value *
** Total Fat 23.8g 37 %
** Saturated Fat 5.4g 27 %
** Cholesterol 423mg 141 %
** Sodium 1502mg 60 %
** Potassium 564mg 16 %
** Total Carbohydrates 13g 4 %
** Dietary Fiber 2g 8 %
** Protein 18.1g 36 %
** Sugars 4.1g
** Vitamin A 12 %
** Vitamin C 13 %
** Calcium 9 %
** Iron 32 %
** Thiamin 16 %
** Niacin 63 %
** Vitamin B6 19 %
** Magnesium 14 %
** Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.