Take your omelet to the next level with this rich, savory sauce.
While Chinese food is one of the most popular cuisines in America, this particular drizzle isn’t as well-known. This gravy is made for egg foo young: a Chinese-American dish that’s basically a stuffed omelet. Full of eggs, meat, and veggies, it’s a rich and filling way to start the day (or enjoy breakfast for dinner), and the gravy makes it *chef’s kiss*!
The name foo young is Cantonese for “hibiscus egg,” which symbolically describes how the egg bursts open like a flower when it hits the pan. This decadent dish was brought to America by Chinese immigrants during the nineteenth century, but didn’t become popular until the twentieth century. Today, it can be found in Chinese restaurants throughout the Western world. I recommend trying it if you haven’t already!
The beauty of this gravy recipe is that you can put it on the traditional egg foo young, or you can enjoy it on a simpler dish like scrambled eggs or omelet. Whether you want to go “full-send” with the classic recipe or tone it down for a more casual affair, this gravy is not limited by its namesake!
Is Egg Foo Young Gravy Healthy?
Packed with protein from the eggs and fiber from the veggies, egg foo young is a hearty and rich meal. The gravy itself, however, isn’t as nutrient-dense. As with most gravies, it’s high-sodium and high-calorie, so it should be enjoyed sparingly. If you need to make it vegan, replace oyster sauce with a blend of mushrooms, garlic, tamari, and celery to form a thick broth. You could also exchange chicken broth for vegetable broth. To make it fully gluten-free, use coconut aminos instead of soy sauce.
How To Make An Egg Foo Young Patty
Under the umbrella of “egg foo young,” there are many styles of serving. One style is to stir bean sprouts, shrimp, eggs, green onion, and garlic powder together in a bowl to form a thick mixture. This mix is then poured into a medium-hot skillet to form a patty, kind of like a savory stuffed pancake. With such a special combo of rich flavors and textures, this dish can be dressed up with gravy or spiced up with hot sauce (or both, if that’s your thing).
INGREDIENTS
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons all-purpose flour
- 3 cloves garlic minced
- 2 teaspoons onion minced
- 2 3/4 cups low-sodium chicken broth
- 1 1/2 tablespoons oyster sauce
- 1 1/4 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- White pepper to taste
- 2 tablespoons cornstarch
- 1/4 cup water
INSTRUCTIONS
Roux
Heat oil, make roux with flour, add garlic and onion.
Simmer
Add broth and seasonings, bring to a simmer.
Thicken
Add cornstarch slurry, cook until thick.
Devour!
FAQs & Tips
Make sure the gravy cools to room temperature before storing it in an airtight jar in the fridge. It will last like this for up to 2 weeks, but keep an eye on it for any signs of spoilage. Reheat it in a pot on the stove at medium temperature, stirring occasionally, until it starts to simmer.
While egg foo young gravy is almost the same, Chinese brown sauce is often made with Chinese cooking wine. This gives it a slightly elevated flavor and a thinner texture.
Egg foo young gravy is made for the egg foo young dish, but egg gravy is made with egg itself. It’s a mixture of eggs, flour, and salt mixed with hot milk to temper the eggs and create a thick, creamy sauce that’s often used in dishes of the American South.
Serving Suggestions
Other than its namesake, what can we make? Once you know the flavors by heart, you can get quite creative with how to serve this gravy. An iron-rich option is some Spinach Scrambled Eggs, but this would also make a great drizzle on top of this Chinese Spicy Zucchini Stir-Fry. You could even dip your Egg Rolls in it! Take this opportunity to try something new and spruce up your breakfast, lunch, or even dinner with this salty, smooth sauce.
Recipe
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons all-purpose flour
- 3 cloves garlic minced
- 2 teaspoons onion minced
- 2 3/4 cups low-sodium chicken broth
- 1 1/2 tablespoons oyster sauce
- 1 1/4 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- White pepper to taste
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
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In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour to create a roux. Cook for about 1 minute, or until it starts to bubble.
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Add the garlic and onion to the roux, and continue to cook for another minute, or until the roux is fragrant and golden.
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Gradually whisk in the chicken broth, ensuring there are no lumps.
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Stir in the oyster sauce, soy sauce, sesame oil, and a pinch of white pepper. Bring the mixture to a simmer.
-
Mix cornstarch with water to form a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly.
-
Continue to cook until the gravy thickens enough to coat the back of a spoon, about 3 to 5 minutes. Taste and adjust the white pepper if needed.
Nutrition Info:
Calories: 109kcal (5%) Carbohydrates: 9g (3%) Protein: 4g (8%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 3g Monounsaturated Fat: 2g Trans Fat: 0.04g Sodium: 339mg (15%) Potassium: 161mg (5%) Fiber: 0.2g (1%) Sugar: 0.3g Vitamin A: 0.2IU Vitamin C: 1mg (1%) Calcium: 14mg (1%) Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational
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