Egg Foo Yung recipe

As I mentioned in one of my posts from yesterday our son is a vegetarian again.  I have always tried to do some meatless meals (2-3 each month), but I’m now trying to do at least 1-2 per week so that he doesn’t have to eat beans every night while we have meat.   Tonight’s dinner was dug out of my recipe archives.   It is one that I used to make a lot and I LOVE IT!   It is still a family favorite, and we haven’t had it in a number of years.   I did pair it with veggie fried rice for our boy, and chicken and veggie fried rice for the rest of us.   It is delicious!

This recipe is originally from an online friend Nita Crabb, but I have changed it up just a bit.


Egg Foo Yung with Mushroom Gravy

recipe originally from Nita Crabb, adapted by Lori4squaremom

Egg Foo Yung

  • 7 eggs
  • 1/4 cup milk
  • 2 stalks celery, finely chopped
  • 6 mushrooms, thinly sliced and cut in half
  • 2 cups bean sprouts (fresh, coarsely chopped)
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped

In a large mixing bowl whisk eggs and milk together until the eggs are VERY WELL scrambled and mixed together.   Add vegetables and black pepper to taste (remember that there will be a lot of salt in the gravy, I do not find it necessary to salt the egg mixture).   Mix well.   Scoop egg foo yung mixture by 1/4 cup scoops onto preheated medium hot skillet that has been LIGHTLY oiled with sesame oil.   Let cook until set enough to flip.  Cook on other side.  Keep in warm oven until done cooking all of the patties.  Serve with mushroom gravy.

NOTE:   When you scoop the egg and vegetable mixture onto the skillet or griddle the egg will want to run, just keep scraping it back towards the veggies until it is slightly set.

Mushroom Gravy

  • 2 cups thinly sliced mushrooms
  • 1/4 onion, grated
  • 3 cups vegetable broth
  • 2 tablespoons flour
  • 2 tablespoons soy sauce

In a saute pan cook mushrooms and onion over medium heat until they are tender.  In a large measuring cup whisk flour and 1 cup vegetable broth together.  Pour remaining 2 cups broth and soy sauce into saute pan and increase heat to medium high to bring to a slight simmer, whisk in flour/broth mixture and continue cooking (and stirring very often) until it thickens to a gravy consistency.   Remove from heat.  Serve over egg foo yung.



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