Shrimp Egg Foo Young with Soy Gravy

Recipe Collection: Dinner

Shrimp Egg Foo Young with Soy Gravy is a perfect pescatarian dish that combines light, fluffy shrimp omelet patties with a rich, umami-packed soy gravy. This Chinese cuisine classic is not only delicious but also versatile, making it ideal for lunch or dinner. Serve it over steamed rice for a satisfying meal that’s sure to please.

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Overview

This elevated version of Shrimp Egg Foo Young brings a delightful fusion of flavors and textures to your table. Light and airy shrimp omelet patties are paired with a luscious soy-based gravy, making it a perfect dish for any meal. Serve over steamed rice for a complete and satisfying experience.

Diet Type

Pescatarian

Allergies

Shellfish, Eggs, Soy

Cuisine

Chinese

Serving Size: 4

Cooking Time: 25 minutes

Ingredients

• 8 Ounces (oz) fresh bean sprouts
• 1 Cup cooked small shrimp
• 4 Large eggs
• 0.33 Cup green onions, sliced
• 0.25 Teaspoon (tsp) garlic powder
• 2 Tablespoons (tbsp) vegetable oil
• 3 Cups chicken broth
• 2 Tablespoons (tbsp) cornstarch
• 2 Tablespoons (tbsp) sugar
• 2 Tablespoons (tbsp) Chinese cooking wine
• 2 Tablespoons (tbsp) soy sauce

Steps

1. In a large bowl, combine the bean sprouts, cooked shrimp, eggs, green onions, and garlic powder. Mix until well combined.
2. Heat the vegetable oil in a skillet over medium heat. Add about 0.5 cups of the egg mixture into the skillet to form a patty. Repeat to add more patties, working in batches. Fry each patty until golden brown, about 4 minutes per side.
3. For the sauce, whisk together the chicken broth, cornstarch, sugar, cooking wine, and soy sauce in a saucepan over medium-low heat. Simmer until the sauce thickens, about 5 minutes.
4. Spoon the thickened sauce over the egg patties before serving.

Enjoy your homemade Shrimp Egg Foo Young with Soy Gravy!