Egg Foo Young

The classic Amercianized Chinese food, a savory omelette with Asian flavored gravy.


  • 6 eggs
  • 6 sliced mushrooms
  • 2 sliced scallions
  • 1 carrot, sliced thin
  • 1/4 lb. ham, sliced thin and cut into small pieces
  • 1/4 cup sweet peas
  • 1/2 cup bean sprouts
  • 1/2 cup Nappa cabbage
  • 1 t sea salt
  • 1 T Mirin or sake
  • 3 T olive oil
  • Freshly ground black pepper
  • Sliced fresh chilis
  • 3 cups steamed brown rice

Sauce ingredients

  • 1/2 cup chicken or beef stock
  • 1 T soy sauce
  • 1 T mirin or sake
  • Freshly ground black pepper to taste
  • 1 dash of sesame oil or sesame chili oil
  • 1 t cornstarch dissolved in 4 t water


  • Make the sauce: Add all sauce ingredients except corn starch mixture to a small sauce pan and heat of med-low. Once this is warmed turn the heat to med and add the corn starch. Cook until thickened to a gravy consistency.
  • Stir-fry the ham, vegetables, and mushrooms for 1-2 minutes in a wok with 1 T oil over med-high heat and then set aside.
  • Beat the eggs with the other ingredients.
  • Add some oil to the wok and pour in 1/3 of the egg mixture. When the egg begins to set add 1/3 of the stir-fried vegetables and press into the egg. Flip the omelette after it has started to brown slightly on the bottom and cook for 1-2 minutes more.
  • Plate the omelette over some rice and top with gravy, sliced scallions, and chilis.

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