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.
Ingredients
- 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
Instructions
- 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.