Egg Foo Young

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 345.0
  • Total Fat: 13.4 g
  • Cholesterol: 542.2 mg
  • Sodium: 1,323.5 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 35.8 g

View full nutritional breakdown of Egg Foo Young calories by ingredient
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Number of Servings: 4


    8 eggs
    2 chicken thighs, boneless and skinless
    8 oz raw shrimp, shelled
    1/3 cup shredded carrots
    1 cup shiitaki sliced mushrooms
    1 cup baby bok choy, shredded
    1 cup frozen asparagus stir fry
    1 small bunch green onions thinly sliced on angle
    1 inch piece ginger root, sliced thin
    1 clove garlic, large, grated
    salt and pepper
    1 cup chicken stock
    1/4 cup low sodium soy sauce
    1 cup canned brown or mushroom gravy
    1 tsp chili garlic sauce


makes 4 servings

Whisk eggs in a large bowl. Add all the vegetables (EXCEPT ginger and garlic). Season with salt and pepper. Mixing until completely combined.
Drop 1/2 cup of mixture onto preheated oiled griddle. cook like pancakes, about 2-3 minutes per side, until golden.

Combine cornstarch with a small amount of the chicken stock, set aside. Place remaining stock in small saucepan with soy sauce, ginger and garlic. Bring to a boil, reduce heat and simmer 3 minutes. Add the cornstarch mixture and chili garlic sauce, stir well and cook until thickened. Add the canned gravy, heat through.

Serve egg pancakes with gravy on top.

Number of Servings: 4

Recipe submitted by SparkPeople user LUCKYLE61.

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