Recipe by Barb G.
This is a very simple dish similar to making a omelet. The difference is in the sauce. The crab and shrimp can be substituted with other vegetables, grilled tofu, cooked chicken or grilled fish, just use your imagination. When using hard vegetables such as root vegetables, blanch them slightly in hot salted water first. Egg Foo Yong is best served with a fresh fruit salad.
Top Review by Neytiri1102
I didn't have shrimps and zucchini so I diced some potatoes and used one can of the Phillips lump crabmeat. I fried the potatoes until tender and set aside and mixed everything together when cooled. I used 4 eggs and about 1 tsp cornstarch. I also added more green onions. It was delish. With the sauce, I added a bit of brown sugar to the mixture for a little sweetness.
- 3 large eggs, well beaten
- 4 ounces medium shrimp, cooked
- 2 ounces crabmeat
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 1 green onion, chopped
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon oil
- 1 cup vegetable broth
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch, mixed with
- 1 teaspoon water
- 1 pinch white pepper
- 2 drops sesame oil
Directions See How It's Made
- In a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
- Heat oil in a flat grill or sauté pan over medium heat until hot.
- Add egg mixture into the pan and cook until the edges turn slightly brown.
- Flip over the egg foo yong and cook until bottom is slightly brown.
- In the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
- Turn off heat and add salt and pepper to taste.
- Pour sauce over the egg foo yong and serve at once.