For the pork: 1 tablespoon cooking oil (high-smoking-point oil like avocado, grapeseed, or peanut) 1/2 pound ground pork Pinch of salt Pinch of white pepper For the egg foo young: 4 eggs, beaten ¼ teaspoon salt, or adjust to taste 1 tablespoon cornstarch, for slurry 3 tablespoons water, for slurry 3 stalks scallions 1 cup cabbage, thinly sliced ½ large carrot, shredded 1 cup mung bean sprouts 2 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 tapioca starch, for slurry 3 tablespoons water, for slurry
Timestamps: 00:00 Introduction to the pork egg foo young recipe 00:07 Stir-fry the ground pork 00:18 Knife skill cooking tips 00:29 Cut the cabbage, carrot, and scallions 00:39 Prepare the egg foo young mixture 01:06 Cook the egg foo young like a pro 01:43 Make the gravy-style brown sauce 02:10 Serve the pork egg foo young
This video provides a recipe for a healthier, pan-fried version of Egg Foo Young that avoids deep-frying. The guide covers everything from safe vegetable chopping techniques to preparing the egg mixture and a glossy savory gravy, offering a quick and delicious alternative to takeout.
Stop ordering egg foo young. This homemade, no deep-fry version is better than takeout.
In a wok over high heat, add one tablespoon of oil, ground pork, salt, and white pepper.
Stir-fry for about three minutes until cooked through. Remove and cool it down slightly.
Here's a quick tip to never cut your fingers again. Tuck your fingertips under, make your
fingers into a claw, and let your knuckles guide the knife. Now you can cut your vegetables safely.
Cut cabbage, carrot, and scallions. You can also use pre-packaged vegetables to save more time.
In a bowl, crack our eggs, add some salt, and cornstarch slurry. I have here one tablespoon
of cornstarch and three tablespoons of water. Whisk. Add the cabbage, carrot, mung bean sprouts,
and scallions. Return the cooked ground pork and mix everything together.
What other ingredients do you like in your egg foo young? Feel free to add anything you enjoy.
In a wok over medium heat, add one tablespoon of cooking oil. You can use any high-smoking
point oil like avocado, grapeseed, or peanut. Add some egg foo young mixture to the wok.
Cook until golden brown for about two minutes. Most Russian egg foo young is deep-fried. In
this pan-fried version, you still get crispy edges and fluffy center, but it's lighter and healthier.
Flip the egg foo young and cook it to golden brown for another two minutes.
Remove and repeat with the rest. Let's make the gravy. In a pot over medium heat, add chicken
stock, soy sauce, oyster sauce, and sesame oil. Whisk and bring it to a simmer. Add the tapioca
slurry. It helps to thicken the gravy and give it a glossy finish. Stir until smooth and thicken.
Serve the egg foo young with the gravy.
And that's it! My family loves this egg foo young even more than takeout.
If you want to try chicken egg foo young, check out the video right here.
Subscribe, follow, and like for more 30-minute Asian recipes.
And check out my cookbook in the description for even more delicious dishes.
