Egg Foo Young for One
ID: 974f42a5...
A classic Chinese-American comfort food made quick and nutritious for a single serving. These savory egg patties are packed with fresh vegetables and optional ham, pan-fried until crispy on the edges, and topped with a glossy, savory gravy.
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🍳 Cooking Flow
Whisk the gravy ingredients together in a saucepan, bring to a boil, and thicken with a cornstarch slurry. → Shred the napa cabbage, carrots, green onions, and ham. → Whisk the eggs with seasonings, soy sauce, and a small cornstarch slurry, then fold in the prepped vegetables and ham. → Pan-fry the egg mixture in three separate mounds in hot oil until deeply golden and crispy on both sides. → Serve hot with cooked white rice, topped with the warm gravy and sliced green onion garnish.
Cooking Steps
Brief Cooking Order
Whisk the gravy ingredients together in a saucepan, bring to a boil, and thicken with a cornstarch slurry. → Shred the napa cabbage, carrots, green onions, and ham. → Whisk the eggs with seasonings, soy sauce, and a small cornstarch slurry, then fold in the prepped vegetables and ham. → Pan-fry the egg mixture in three separate mounds in hot oil until deeply golden and crispy on both sides. → Serve hot with cooked white rice, topped with the warm gravy and sliced green onion garnish.
Introduction
A classic Chinese-American comfort food made quick and nutritious for a single serving. These savory egg patties are packed with fresh vegetables and optional ham, pan-fried until crispy on the edges, and topped with a glossy, savory gravy.
Step 1
In a small saucepan, combine the chicken broth, oyster sauce, soy sauce, rice vinegar, and sugar. Whisk to combine.
Step 2
In a small bowl, stir together the cornstarch and cold water to form a slurry for the gravy.
Step 3
Bring the sauce mixture in the saucepan to a boil over medium-high heat. Once boiling, reduce heat to low, pour in the cornstarch slurry, and whisk constantly until the gravy thickens and becomes glossy. Keep the gravy warm on the back of the stove.
Step 4
Prep the ingredients by finely shredding the napa cabbage, slicing the green onions (keep the white/light green parts separate from the dark green tops), shredding the carrot with a peeler, and slicing the ham into thin strips.
Step 5
In a medium mixing bowl, whisk together the cornstarch, cold water, and soy sauce for the egg batter binder.
Ingredients List
Important Notes
A small amount of cornstarch slurry added directly to the egg batter acts as a binder and helps create crispier edges when pan-frying.
Do not worry if the egg spreads out when added to the pan; simply use the spatula to fold the runny egg back onto the patties.
You can customize this dish by adding other ingredients like mushrooms, bell peppers, or shrimp as long as they are finely chopped or shredded.
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