Egg Foo Yung

Two egg whites were substituted for one of the whole eggs to lighten this popular dish.


Makes 2 main-dish or 4 side-dish servings


2 eggs
2 egg whites
1/2 cup fresh or canned bean sprouts, rinsed and drained
1/2 cup chopped fresh mushrooms
2 tablespoons thinly sliced green onion
2 tablespoons soy sauce, divided
1 tablespoon peanut or vegetable oil
1 cup chicken broth
1 tablespoon cornstarch
1/4 teaspoon sugar
1/4 teaspoon black pepper


  1. Beat eggs and egg whites in large bowl. Stir in bean sprouts, mushrooms, green onion and 1 tablespoon soy sauce.
  2. Heat large nonstick skillet over medium-high heat. Add oil; heat until hot. To form each pancake, pour 1/4 cup egg mixture into skillet (egg mixture will run; do not crowd skillet). Cook 1 to 2 minutes until bottoms of pancakes are set. Turn pancakes over; cook 1 to 2 minutes until pancakes are cooked through. Remove and keep warm. Repeat with remaining egg mixture.
  3. Blend broth into cornstarch in small bowl until smooth. Stir into skillet. Stir in sugar and pepper; cook and stir 1 minute or until sauce boils and thickens.
  4. Pour sauce over warm pancakes; serve immediately.


Add 1/2 cup chopped cooked shrimp or 1/2 cup diced roasted pork to egg mixture.

Check out more recipes for Chinese