Egg Foo Yung is a Chinese omelet with a savory umami-laden sauce. I have had this recipe for years and adapted it so many times I can’t find the original version. For the Foo Yung purist, it is not completely authentic because it has evolved over time to suit my tastes. The beauty of the concept of an omelet transcends culture, whether a French omelet, a Spanish frittata, or Chinese Foo Yung, the vehicle is beaten egg with your choice of whatever leftovers you have in the fridge along with herbs or other flavors that you like and have on hand. Experiment with omelets, French, Spanish, Chinese, you won’t regret it. They’re easy to make, a satisfying way to use leftovers, and healthy to eat.

Makes 8 omelets
Ingredients:

For the Sauce:

• 1 cup chicken stock

• 2 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon dry sherry

• 1 tablespoon cornstarch

• 2 cloves garlic, thinly sliced

• 1 1⁄2" pieces ginger, peeled and thinly sliced

• 1 teaspoon sugar

For the Egg Foo Yung:

• 1 ½ cups of small shrimp, or chopped larger ones (See *Note)

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• ¼ teaspoon white pepper

• 1 1⁄2 teaspoon rice wine vinegar

• 1 teaspoon dry sherry

• 1/2 teaspoon sesame oil

• 2 teaspoons grated ginger

• ¼ cup canola oil for frying

• 1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry (optional)

• 1⁄2 cup bean sprouts coarsely chopped

• 1 tablespoon chopped cilantro (optional)

• 1⁄3 cup sliced scallions, plus more sliced green parts for garnish

• 6 eggs, beaten

Instructions:

Make the sauce:

1. Bring stock, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, sugar, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

Make the Foo Yung:

1. Add a tablespoon of canola or peanut oil to a fry pan or wok. Once the oil is shimmering, add the chopped shrimp and stir-fry for a minute. Remove to a bowl.

2. Combine a tablespoon of soy sauce, the cornstarch, and sesame oil, beaten eggs, bean sprouts, scallions, white pepper, and shrimp in a bowl.

3. Add ¼ cup canola (or peanut) oil to your fry pan or wok. (A wok works best.)

4. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into the oil turning back toward the center any excessive run-off the edges; cook, flipping once until omelets are puffed and brown, 1 1⁄2-2 minutes.

5. Using a slotted spoon, transfer omelets to paper towels.

6. Serve drizzled with reserved sauce; garnish with sliced scallions.

*Note: you can substitute crab meat or combine shrimp and crab.
Wine pairing: a dry Riesling, or Gewurztraminer, Sauvignon Blanc, or beer.
Another recipe version: https://tasteasianfood.com/egg-foo-young/