Ingredients:

  • 6 large eggs
  • 1/2 cup bean sprouts (approx. 50g)
  • 1/2 cup cooked, diced chicken, pork, or shrimp (approx. 75g)
  • 1/2 cup sliced water chestnuts, drained (approx. 60g)
  • 1/4 cup chopped green onions (approx. 25g)
  • 1/4 cup chopped celery (approx. 30g)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/4 teaspoon ground white pepper
  • Vegetable oil, for frying (approx. 2-3 tablespoons)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 clove garlic, minced
  • 2 cups chicken broth (US: 16 fl oz, UK: 500 ml)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon oyster sauce (15 ml)
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water
  • 1/4 teaspoon ground white pepper
  • Optional: Chopped green onions, for garnish

Instructions:

  1. In a large bowl, whisk together eggs, bean sprouts, cooked meat/seafood, water chestnuts, green onions, celery, soy sauce, sesame oil, and white pepper.
  2. Heat vegetable oil in a large skillet over medium heat. Spoon about 1/2 cup of the egg mixture per patty into the hot oil.
  3. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and place on a paper towel-lined plate to drain excess oil.
  4. In a small saucepan, heat vegetable oil over medium heat. Sauté minced garlic for about 30 seconds until fragrant.
  5. Add chicken broth, soy sauce, oyster sauce, and white pepper to the saucepan. Bring to a simmer.
  6. Slowly whisk in the cornstarch slurry while simmering, until the gravy thickens to your desired consistency.
  7. Place the egg foo young patties on a plate and generously spoon gravy over them. Garnish with chopped green onions, if desired. Serve immediately.