Go Back

Egg Foo Young & Brown Gravy

Adapted from: Mark Sisson, Blueprint Primal Cookbook
Its Chinese Takeout night at home. Cozy up with a Chinese Food favorite and your jammies, and life will be awesome.
Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese

Ingredients
  

Egg Foo Young

  • 6 large Eggs, beaten
  • 1 Tbsp Fish Sauce
  • 2 Finely Diced Garlic Cloves
  • 1/2 Tsp Red Pepper Flakes
  • 2 Tsp Red Pepper Flakes
  • 2 Tbsp Toasted Sesame Oil
  • 1/4 C Finely Chopped Mushrooms
  • 1/4 C Minced Chives, plus more for garnish
  • 1/2 lb of uncooked shrimp, peeled, deveined, and roughly chopped
  • 1 C Mung Bean Sprouts

Brown Gravy Sauce

  • 2 C Chicken Broth
  • 2 Tsp Fish Sauce
  • 1 Tsp Sesame Oil
  • 1 Tbsp Hoisin Sauce
  • 1 Tbsp Oyster Sauce
  • 1 C Cornstarch Slurry (Cornstarch and cold water mix)

Instructions
 

Egg Foo Young

  • Beat Eggs In a measuring bowl and add fish sauce, garlic and red pepper flakes and stir.
  • Heat Sesame Oil on medium high heat on a large skillet, add mushrooms and chives, and cook, stirring occasionally for five minutes. Add shrimp and cook until starting to turn a pink color. Add bean sprouts and stir occasionally for about a minute more.
  • take a slotted spoon, and add mixture to measuring bowl with egg, stirring to incorporate well.
  • Wipe skillet you used, clean.
  • Add more sesame oil. In batches, add eggs like you would pancakes, being careful to not let edges touch each other. Cook for five minutes, flip over and cook for four more.

Brown Gravy

  • Mix first five ingredients together, well, with a whisk.
  • Add cornstarch slurry and whisk together. Once it’s boiling you will notice the liquid has thickened up. stir and pour gravy on Egg Foo Young.
  • Garnish with remaining chives.
  • Enjoy!

Notes

Served with Egg Drop Soup.