Egg Foo Young

A classic favorite on Chinese takeout menus, egg foo young is a crispy, crave-worthy dish you can whip up in the comfort of your own kitchen. These golden-fried, egg pancakes are filled with shrimp and scallions, and served over rice with an umami-packed mushroom gravy—and yes, they're delicious as they sound. While these crisp-edged, fluffy inside pancakes are delightful on their own, the rich and flavorful mushroom sauce really makes them shine, so don’t skip out on it. 

Serves 4 (serving size: 2 pancakes, 1 cup gravy)

Ingredients

2 cups, plus 3 Tbsp. peanut oil, divided
4 ounces mixed fresh mushrooms, coarsely chopped
1 tablespoon all-purpose flour
1 teaspoon minced garlic (about 1 clove)
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
3 1/2 cups lower-sodium chicken broth, divided
1 tablespoon oyster sauce
1/2 teaspoon toasted sesame oil
1 Tbsp., plus 2 tsp. soy sauce, divided
1/4 cup, plus 4 tsp. cornstarch, divided
2 cups chopped peeled and deveined raw medium shrimp (about 12 oz.)
2 cups mung bean sprouts
1 cup chopped yellow onion (about 1 small onion)
6 large eggs
1/4 cup chopped scallions, plus more for serving
1/2 teaspoon black pepper
Hot cooked white rice

Preparation

1. Heat 1 tablespoon of the oil in a medium saucepan over medium. Add mushrooms, and cook, stirring occasionally, until tender and browned, 6 to 7 minutes. Add flour and 1 tablespoon of the oil, and cook, stirring constantly, until flour is slightly toasted, about 20 seconds. Add garlic, turmeric, and paprika; cook, stirring constantly, until fragrant, about 30 seconds. Gradually add 3 cups of the broth, whisking constantly. Increase heat to medium-high, and bring to a boil.

2. Reduce heat to medium to maintain a simmer. Stir in oyster sauce, sesame oil, and 1 tablespoon of the soy sauce. Simmer until slightly thickened, about 4 minutes.

3. Stir together 1/4 cup of the cornstarch and remaining 1/2 cup broth in a medium bowl. Slowly drizzle cornstarch mixture into simmering sauce, and simmer until sauce coats the back of a spoon, about 1 minute. Cover and keep warm.

4. Toss shrimp with 1 teaspoon each of the cornstarch and soy sauce. Heat 1 tablespoon of the oil in a large wok or skillet. Add shrimp, and cook, stirring occasionally, until opaque, 3 to 4 minutes. Transfer shrimp to a large bowl, and cool 5 minutes.

5. While shrimp cool, heat remaining 2 cups oil in a large cast-iron skillet or wok over medium-high to 350°F.

6. Add sprouts, onion, eggs, scallions, and remaining 1 tablespoon cornstarch and 1 teaspoon soy sauce to shrimp. Fold mixture gently just until eggs are lightly beaten. (Do not overmix, or patties will become too watery and fall apart.)

7. Scoop shrimp mixture in 1/3-cupfuls into hot oil; fry until golden, about 2 minutes per side. Transfer patties to a plate lined with paper towels to drain. Sprinkle patties with pepper, and garnish with scallions. Serve hot with rice and mushroom gravy.

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