Egg Foo Young for One

Ingredients

• 0.5 cup chicken broth (For the gravy)
• 1 tbsp rice vinegar (For the gravy)
• 1 tbsp oyster sauce (For the gravy)
• 1 tsp soy sauce (For the gravy)
• 0.5 tsp sugar (For the gravy)
• 1.5 tsp cornstarch (For the gravy slurry)
• 1 tbsp water (For the gravy slurry)
• 0.5 tsp cornstarch (For the egg mixture)
• 2 tsp water (For the egg mixture)
• 1 tsp soy sauce (For the egg mixture)
• 2 large eggs
• 0.125 tsp sesame oil
• 0.125 tsp garlic powder
• salt (A pinch)
• ground white pepper (A pinch)
• cayenne pepper (A pinch)
• 0.333333 cup bean sprouts
• 0.333333 cup cabbage (Thinly sliced)
• 0.25 cup ham (Sliced or diced)
• 2 tbsp green onions (Thinly sliced; use the white part in the egg mixture and reserve sliced green tops for garnish)
• 2 tbsp carrot (Shredded; use a vegetable peeler for fine shreds)
• 0.333333 cup avocado oil (For cooking)

Steps

1. 1

   For the gravy, add the chicken broth, rice vinegar, oyster sauce, soy sauce, and sugar to a saucepan. Whisk to combine and place the saucepan over medium-high heat.

2. 2

   In a small bowl, stir 1 1/2 teaspoons cornstarch and 1 tablespoon water together until dissolved to make a slurry.

3. 3

   As soon as the saucepan comes to a boil, stir the slurry again to ensure it is dissolved. Pour it into the boiling broth while whisking quickly.

4. 4

   Reduce the heat to low and cook the gravy for 1 more minute, stirring with a whisk or ladle. When it is as thick as desired and glossy, turn off the heat and keep it warm on the back of the stove.

5. 5

   For the egg foo young, add 1/2 teaspoon cornstarch, 2 teaspoons water, and 1 teaspoon soy sauce to a mixing bowl. Stir with a fork until the cornstarch dissolves.

6. 6

   Add the eggs, sesame oil, garlic powder, salt, white pepper, cayenne pepper, bean sprouts, cabbage, ham, green onions, and carrot. Mix with a fork until well combined.

7. 7

   Heat the avocado oil in a nonstick skillet over medium-high heat until it shimmers.

8. 8

   Spoon the egg mixture into three evenly sized piles in the skillet.

9. 9

   Using a spatula, cut through the egg that has run between the piles to divide the three portions. Flip excess egg over the tops of the piles to form three round patties; excess egg may also be cut away and placed on top.

10. 10

    Flip the patties and cook the other side until browned and the edges are becoming crispy, about 2 minutes.

11. 11

    Flip the patties back over and brown the first side for another 30 seconds.

12. 12

    Serve the patties with the warm gravy alongside rice. Garnish with the sliced green onion tops.

Notes

The source suggests serving the egg foo young alongside rice but does not provide a quantity for the rice. The structured recipe lists 1/3 cup avocado oil; much of it may remain in the skillet, but it is included as stated.

Nutrition per serving

• main
• Chinese American
• East Asian-inspired
• stovetop
• pan-fried
• single-serving
• high-protein