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Char Siu Egg Foo Young Recipe
Char Siu Egg Foo Young is one of the most requested recipes on our site—and for good reason! This Cantonese-style omelet is packed with juicy char siu, crunchy veggies, and smothered in a savory brown gravy. While Egg Foo Young can be made with any leftovers you have on hand, today’s version leans into tender BBQ pork and fresh vegetables for the ultimate flavor combo.
Char Siu Egg Foo Young Recipe
Ingredients
For the egg foo young
- 8 large eggs, whisked
- 1/6 teaspoon salt
- 2 cups char siu, sliced
- 2 cups Napa cabbage, thinly sliced
- 2 cups bean sprouts
- 2 cups chives, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 3 tablespoons water
- 6 tablespoons cooking oil, separated
For the gravy
- 1 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- To prepare the ingredients, thinly slice the char siu and Napa cabbage and cut the chives into 1-inch pieces.
- To make the egg mixture, in a large bowl, whisk the eggs with the salt until smooth. In a small bowl, mix the cornstarch with the water to form a slurry, then stir it into the eggs. Add the char siu, Napa cabbage, bean sprouts, and chives and mix until evenly combined.
- To fry the egg foo young, in a wok or large nonstick pan over high heat, add 1 tablespoon of cooking oil. Once hot, reduce the heat to medium-low and ladle in a portion of the egg mixture to form a small pancake. Cook for about 2 minutes per side until golden brown and cooked through. Remove and repeat with the remaining mixture, adding oil as needed.
- To make the gravy, in a saucepan over medium heat, combine the chicken stock, soy sauce, oyster sauce, and sesame oil and bring to a simmer. In a small bowl, mix the cornstarch and water to form a slurry, then whisk it into the simmering sauce. Cook until thickened and glossy, then remove from heat.
- To serve, place the egg foo young on a serving plate and generously drizzle the warm gravy over the top. Serve immediately.
Video
Notes
Tips & notes
- Use high-smoke-point oil: Cooking oils like avocado, peanut, or grapeseed oil help you get that golden crust without burning the eggs.
- Cook on medium-low heat: Once the oil is hot, reduce the heat to medium-low so the egg cooks evenly without burning.
- Make-ahead tip: If prepping the egg mixture in advance, keep in mind the vegetables will release moisture. Stir in an extra 1 extra tablespoon of cornstarch before frying to help bind everything and maintain structure.
- Leftovers: Store cooked egg foo young in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.
- Customize the filling: Substitute with mushrooms, shrimp, or chicken if you don’t have char siu on hand.
I LOVE your recipes, regrettably I’m unable to get most of the ingredients in my area.
Cheryl
Hi Cheryl,
Thank you for stopping by! So glad to hear that you enjoy my recipes. I’ll try to add more ingredient replacements in the future! 🙂
Good morning. Looking forward to trying your recipe. The cornstarch and water ratio doesn’t match with the video. I will follow the ratio on the video. Also, I have toasted sesame oil. Is that ok? Or will it taste burnt. This recipe sounds great. I’m hoping to hear from you soon. Planning on making this for the weekend. Thank you! Have a wonderful weekend!
Hi Barb,
Thank you for the question! I used to use a 1 to 2 ratio for the cornstarch slurry. Later, I discovered that a 1 to 3 ratio might work better, so I changed the written recipe. Sorry about the confusion! Toasted sesame oil is great! I hope you’ve enjoyed the recipe. Happy cooking! 🙂