Egg foo young
Chinese omelet with vegetables
Egg foo young is, along with fried rice, one of the classic dishes you’ll often find at Chinese takeout restaurants.
The dish consists of a light, savory omelet with vegetables and chicken, topped with a sweet and sour tomato sauce. In the United States, the well-known version is a little different. There it is usually served with a savory brown gravy.
Instead of a heavy, thick sweet and sour tomato sauce, we choose a lighter and more flavorful version. The result is a slightly more refined take on this Chinese classic, with a nice balance of flavors and textures.
Light and fluffy omelet
For the base of this egg foo young, we use a mix of fresh vegetables. Think bell pepper, leek, bamboo shoots, green onions, and bean sprouts. This combination creates a crisp and flavorful filling. In a bowl, we whisk six eggs with the vegetables and chicken and mix in a splash of milk, two finely pressed garlic cloves, and a teaspoon sambal oelek (Indonesian chili paste).
The milk makes the omelet extra light, while the garlic and sambal add extra flavor and a little heat. We then cook everything into a nice omelet. For a vegetarian version, simply leave out the chicken.
Simple and flavorful sauce
What really defines egg foo young is the sauce. Instead of a heavy, thick sauce, we go for a lighter and more flavorful version. We make it with ketchup, ginger syrup, soy sauce, and a teaspoon sambal oelek (or sriracha). This creates a sweet and sour sauce with a great balance of sweetness, saltiness, and a gentle heat. The sauce is easy to make and brings the whole dish together.
Serving and pairing
Egg foo young is a versatile dish that pairs perfectly with white rice. The neutral flavor of the rice lets the omelet and sauce shine. If you want to turn it into a complete meal, serve it the way we like to, with tender chicken drumettes and/or some fresh cucumber pickle (acar ketimun). In no time, you’ll have a flavorful and slightly refined version of this beloved Chinese omelet on the table. Enjoy!
Egg foo young
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Instead of a heavy, thick sweet and sour tomato sauce, we choose a lighter and more flavorful version. The result is a slightly more refined take on this Chinese classic, with a nice balance of flavors and textures.
Ingredients
- 5 oz chicken breast, optional
- 2 cups bean sprouts
- 1/2 cup ketchup
- 1/4 cup bamboo shoots
- 6 large eggs
- 3 green onions
- 2 garlic cloves
- 1 leek
- 1 red bell pepper
- 5 tablespoons milk
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 2 teaspoons sambal oelek (Indonesian chili paste), or sriracha
- 1/2 inch fresh ginger, pressed
Instructions
- This first step is optional. If you want a fully vegetarian version, simply leave out the chicken. Cook one small chicken breast (about 5 oz) in lightly salted water for 8 to 10 minutes, until cooked through. Shred the chicken with two forks or cut it into very small pieces.
- Dice 1 (small) red bell pepper, slice 1 leek into thin half-moons, finely chop a handful of bamboo shoots, and slice 3 green onions into thin rings. Rinse the bean sprouts and set aside.
- Place all the chopped vegetables and the chicken in a large bowl. Add the eggs and whisk them in well together with the milk. Add the finely pressed garlic cloves, 1 teaspoon sambal oelek (or sriracha), and a generous pinch of salt and pepper. Mix thoroughly.
- Heat a large skillet over medium heat and cook the mixture into a thick omelet. If needed, place a lid on the pan so the omelet cooks through evenly.
- Meanwhile, make the sauce by mixing the ketchup with the maple syrup, soy sauce, 1/2 inch fresh ginger, pressed through a garlic press and 1 to 2 teaspoons sambal oelek (or sriracha). Adjust the amounts to taste if you prefer a little more heat or a slightly sweeter sauce.
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
