Egg Foo Young (Yung) is a Chinese-style omelet filled with a combination of vegetables and meat or seafood. Topped with a drizzle of smooth brown sauce, it’s an easy-to-make, versatile dish and a great choice for a light dinner. This version uses shrimp, finely shredded cabbage, bean sprouts and scallions, but it’s easy to get creative and use other meats like roast pork or chicken, or different veggies like mushrooms, water chestnuts or shredded carrots.Print
Egg Foo Young
Drizzled with a bit of silky brown sauce, our version of this classic Chinese-style omelet includes shrimp, shredded cabbage, bean sprouts and scallions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Cuisine: Asian
- 8 large eggs
- 2 teaspoons sesame oil, divided
- 1 teaspoon oyster sauce
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, very finely chopped
- 1 cup cabbage, finely shredded
- 1/2 teaspoon ground ginger
- 1 teaspoon sugar
- 1 cup cooked shrimp, peeled and chopped (about 6 ounces – see notes)
- 1/2 cup bean sprouts, roughly chopped (plus more for garnish)
- 1/4 cup scallions, chopped (plus more for garnish)
For the sauce:
- 1/2 cup plus 2 tablespoons water, divided
- 1–1/2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- Whisk the eggs, 1 teaspoon of the sesame oil and oyster sauce together in a mixing bowl until well blended and set aside.
- Prepare the sauce by combining 1/2 cup of the water, soy sauce, oyster sauce and sugar in a small saucepan over medium-high heat. Bring the mixture to a rapid simmer and stir to dissolve the sugar.
- Thoroughly combine the remaining 2 tablespoons of water with the cornstarch in a small bowl. Add it to the simmering mixture and stir until it thickens to a saucy consistency. Remove from the heat, stir in the sesame oil and set aside.
- Heat 1 tablespoon of the vegetable along with the remaining teaspoon of sesame oil in a wok or skillet over medium-high heat. Add the garlic and stir-fry until fragrant, 1-1/2 minutes. Add the cabbage and sprinkle with the ground ginger and sugar.
- Add the shrimp, bean sprouts and scallions and toss the mixture together until the cabbage is wilted and the shrimp is warmed through, 1 to 2 minutes. Remove from the heat and allow to cool for at least 5 minutes. Once the shrimp mixture has cooled, quickly stir it into the eggs.
- Film the bottom of a small (8-inch) nonstick fry pan with a little of the remaining vegetable oil and heat on medium-high. Ladle 1/4 of the egg mixture (about 3/4 cup) into the pan and cook until the edges begin to set. Working evenly around the pan, lift the edges slightly with a spatula and tilt the pan so that the uncooked portion of the egg fills in underneath.
- Once the omelet is mostly set, carefully flip it over and continue cooking until completely set, about 1/2 minute longer. Transfer the omelet to a platter and cover loosely with foil to keep warm while you repeat the process and make the remaining 3 omelets.
- To serve, warm the sauce for a minute or two, plate the individual omelets and garnish with bean sprouts and sliced scallions if desired. Drizzle each with sauce and serve immediately.
You can easily substitute cooked chicken, pork, ham or crabmeat for the shrimp if desired.