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.