Egg Foo Young 

My friend, Todd got me hooked on this tasty dish That was back in the 1980s at a lunchtime happy hour! I decided to try it on my ow a while back and found this incredibly complex “authentic” recipe that ended up being a huge pain in the butt to cook and not very impressive to eat.  I replaced it with this relatively simple of delightful tasting dish.



10 large eggs lightly beaten

1/2 red bell pepper finely chopped

1 stalk celery sliced thin

1/2 cup mushrooms finely chopped

1/2 onion finely chopped

1/2 cup chopped fresh bean sprouts

4 green onions chopped (green & white parts)

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1 cup cooked barbecued pork or chicken or shrimp, diced

1 1/4 cups chicken or veggie broth

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons brown sugar

1 teaspoon sesame oil

2 tablespoons cornstarch

3 tablespoons cold water

3 tablespoons canola oil


  1. Beat eggs in a large bowl, Add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, and the chicken or pork.
  2. In a small saucepan over low heat, combine broth, soy sauce, rice vinegar, brown sugar, and sesame oil.
  3. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
  4. Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
  5. Serve warm with the gravy and sprinkle with the rest of the green onions.