Oh, I love a good comfort dish, but sometimes those classic recipes feel a little too heavy, you know? We crave that delicious, satisfying feeling, but without feeling like we need a nap right after! That’s exactly why I worked on this version of Egg Foo Young. My favorite part is keeping the gravy intentionally light; it really lets the fresh shrimp and the fluffy eggs take center stage. When I’m balancing out those wonderful, deep Chinese cooking recipes, subtlety is key!
This Shrimp Egg Foo Young with Light Soy Gravy is wonderfully quick, making it perfect for a weeknight when you need something flavorful fast. Trust me, once you try this lighter approach, you won’t look back. I’ve spent years tweaking my Asian cuisine recipes to find that perfect harmony, especially when dealing with sauces, and this one is a winner.
I always think about that wonderful balance. I highly recommend checking out my dump and go Asian chicken dinner if you’re looking for more simple, low-fuss Asian favorites!
Why This Shrimp Egg Foo Young with Light Soy Gravy Recipe Works
There are so many Asian food ideas out there, but this one truly shines because it cuts out the heavy stuff while keeping all the flavor you love. It’s just satisfying comfort food, honestly!
- Flavor comes through perfectly since we aren’t drowning it in thick sauce.
- It’s extremely forgiving—even if you’re new to Chinese cooking recipes, you’ll nail this one.
- It feels lighter than the usual takeout version, so you can enjoy it guilt-free! For more easy Asian food recipes, you know where to look!
Quick Prep and Cook Time for Easy Asian Food
You seriously cannot beat 25 minutes total time! We’re talking about getting this special seafood omelette on the table faster than you can decide what to watch on TV. It makes it such a perfect weeknight meal.
Achieving Balance with the Light Soy Gravy
The standard heavy gravy can really mask the delicate flavor of the shrimp, and we certainly don’t want that here! This light soy gravy just coats everything nicely, offering that salty, umami depth without weighing down the delicious crispness of our patties. It’s the signature move for making great Shrimp Egg Foo Young with Light Soy Gravy.
Essential Ingredients for Shrimp Egg Foo Young with Light Soy Gravy
When we talk about building up flavor for this dish, precision matters! I always organize my ingredients before I start mixing, especially since this comes together so quickly. For this recipe, keeping things separated into the patty mix and the gravy base makes the process so much smoother. Trust me, laying everything out first is the trick to flawless execution.
You’ll notice that we aren’t doing anything too complicated here, which is the beauty of easy Asian food. It’s all about the quality of what you start with. If you’re trying to watch your sodium intake, you might want to check out some good tips on how to handle soy sauce, but we use just a touch in the gravy for that signature salty depth.
If you want to explore other seafood meals, my recipe for best pasta with seafood is another big family favorite!
For the Egg Foo Young Patties
This is the heart of the whole dish! Make sure you chop that shrimp up nicely—we want it evenly distributed, not in huge chunks.
- 1.5 cups cooked shrimp, chopped
- 4 eggs
- 0.5 cup bean sprouts
- 1 green onion, chopped
- 1 pinch salt and pepper, to taste
For the Light Gravy Base
This gravy is super simple, which keeps our final dish from feeling heavy. The cornstarch slurry is where you control the magic!
- 1.5 cups chicken broth
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- Cornstarch slurry, as needed for thickening
Step-by-Step Instructions for Shrimp Egg Foo Young with Light Soy Gravy
Okay, getting this deliciousness on the table is easier than you think, I promise! Since this is one of those wonderful Chinese cooking recipes that moves fast, having everything prepped (mise en place, as the fancy chefs say!) means you won’t panic when the heat is on. Follow these steps exactly, and you’ll have perfect patties every time.
Mixing the Egg Foo Young Batter
First things first, grab a decent-sized bowl for the patties. You want to beat those four eggs until they’re nice and frothy—don’t just break them up! Once they look uniform, gently fold in your chopped shrimp, those crunchy bean sprouts, and the green onions. They just toss together, really. After that, give it a quick sprinkle of salt and pepper to taste. Remember, we want flavor everywhere, not just a bland egg base!
Cooking the Patties to Golden Perfection
Get your skillet heated up over medium heat, and make sure you add just enough oil so the pan is lightly coated. Not swimming, just lightly covered! Pour the egg mixture in—I usually do mine one or two at a time so I have space to flip. Let them cook until the edges look set and they turn that gorgeous golden brown underneath. Then, flip ’em carefully! Once both sides are golden and cooked through, take them out of the pan and set them aside while we handle the magic gravy.
Preparing the Light Soy Gravy
While your patties are resting, grab a small saucepan for the gravy. Whisk together the chicken broth, light soy sauce, and that little bit of sesame oil. Put this on the stove and bring it up to a gentle simmer—you’ll start smelling that savory aroma right away! Now comes the thickening part. Slowly, slowly whisk in your cornstarch slurry a tiny bit at a time. Keep stirring until that liquid coats the back of a spoon nicely. You want it glossy, not gluey, remember we’re keeping this gravy light!
Tips for Perfecting Your Shrimp Egg Foo Young with Light Soy Gravy
You’ve got the patties cooked and the flavor base is there, but a few little tweaks can take this from good to absolutely unforgettable! Honestly, the texture of the gravy is what separates the novices from the pros in Chinese cooking recipes. Pay close attention to these details, and you’ll nail that restaurant quality every time you make this Shrimp Egg Foo Young with Light Soy Gravy! If you love these little expert nudges, check out my advice on secrets to perfect scones, expert baking tips.
Controlling Gravy Thickness
When you’re adding that cornstarch slurry to your light soy gravy, seriously, go slow! If you dump it all in at once, you risk getting those weird, gummy lumps, and nobody wants that. I always whisk constantly in one hand and drizzle with the other until I see a sheen, then stop. You can always add more, but you can’t take it out!
Achieving Crisper Edges
For those beautiful, slightly crispy edges on the omelette—the part everybody fights over—you need a hot pan! Make sure your skillet is properly heated before you pour in the egg mix. I find that using just slightly more fresh oil than I think I need helps the edges crisp up beautifully as they fry against the metal. That contrast between the crisp edge and the soft center is what makes these patties sing.
Variations on This Asian Cuisine Recipe
You know I love this recipe as it is—especially with the shrimp and the light gravy—but cooking should always be fun, right? Don’t feel tied down! Asian cuisine recipes are so adaptable. If you’re looking to shake things up next time, or maybe you’re trying to use up whatever is lurking in the back of your fridge, swapping the main filling is super easy. It’s so much fun to see how a small change transforms the entire dish!
If you want a different take, definitely peek at my dump and go Asian chicken dinner for more ideas on mixing up protein bases!
Protein Swaps for Egg Foo Young
The best part about this approach is that the light soy gravy works beautifully with almost anything! I highly recommend finely diced mushrooms if you want a vegetarian option—sauté them first to get rid of the water. Ground pork cooks up wonderfully in here too; just make sure it’s fully cooked before folding it into the egg mixture. You can even use leftover shredded chicken! Just keep the ratio of fillings to eggs about the same so you don’t need to adjust your liquids.
Serving Suggestions for Your Shrimp Egg Foo Young with Light Soy Gravy
Now that you’ve got this perfectly balanced Shrimp Egg Foo Young with Light Soy Gravy ready to go, you need something to soak up every last delicious drop of that sauce! This dish fits right in with classic Chinese cooking recipes, so you don’t need to get too fancy with side dishes, which is great because who isn’t tired after cooking?
The absolute must-have pairing for me is fluffy, perfectly steamed white rice. It’s the ideal canvas for that light soy gravy to just pool around. I always make sure I have way more rice than I think I need; I learned that lesson the hard way!
If you’re looking for some easy greens to round out the plate, keep it simple to let the omelette shine. Seriously, quick-blanched broccoli or some crisp snap peas tossed lightly with a drop of sesame oil work wonders. They add a nice, fresh crunch that contrasts beautifully with the soft eggs. For some great ideas on how to jazz up rice or what else to serve alongside it, take a look at what I suggest for what can I mix with rice for a meal!
Storage and Reheating Instructions
This dish is just as good the next day, but you handle the components separately, okay? I always store the cooled Egg Foo Young patties in an airtight container. The light soy gravy needs its own container—keeping them separate stops the patties from getting soggy overnight. You can check out my tips on meal prep snack boxes to beat stress for great storage container ideas!
To reheat, I pop the patties in a skillet with just a tiny bit of oil over medium heat until warmed through. Never use the microwave for the patties; they get rubbery! Gently warm the gravy on the stovetop. Remember good food safety practices when reheating any leftovers, even simple food safety is important!
Frequently Asked Questions About This Seafood Omelette
It’s completely normal to have questions when you try a new take on a classic, especially when it comes to balancing flavors in those excellent Asian food ideas we all love! Here are the things folks ask me most about this lightened-up version.
Can I use frozen shrimp instead of fresh for this Easy Asian Dish?
Oh yes, you absolutely can use frozen! That’s one of the things that makes this such an ‘Easy Asian Dish.’ Just make sure you thaw them completely first. Pat those shrimp really dry with a paper towel after thawing—excess moisture will make your patties watery instead of fluffy. Then chop them up just like the recipe says!
What makes this different from a standard omelette in Asian Food Recipes?
That’s a great question! A standard omelette is usually just eggs, maybe a sprinkle of cheese or herbs, folded over. This Shrimp Egg Foo Young with Light Soy Gravy is different because we mix all the fillings—shrimp, sprouts, onions—right into the batter before cooking into a thicker patty shape. And of course, the gravy! No traditional omelette gets bathed in a savory, thin soy gravy like this one does!
Is it possible to make this recipe ahead of time?
For the very best texture, I really suggest cooking these the day you plan to eat them. However, if you must prep ahead, cook your patties and keep them stored in the fridge. Make the light soy gravy fresh right before serving so it stays perfectly glossy and warm. Mixing the raw batter ahead of time isn’t really recommended, but prepping your chopping is always smart!
Nutritional Estimate for Shrimp Egg Foo Young with Light Soy Gravy
Look, if you’re worried about counting every little thing, I totally get it. For me, when I’m making something like this, I focus more on the joy of eating it fresh, but I know some of you like to keep track! Since this recipe makes four generous servings, these numbers should give you a good ballpark idea of what you’re working with. Remember, these estimates are just guidelines based on the ingredients listed, and things like how much oil you use for frying can change things!
This lighter take on Egg Foo Young definitely keeps things reasonable compared to the heavy takeout versions, especially because we kept that soy gravy thin. If you are looking for more great comparisons to keep your meals balanced, you should check out my thoughts on healthy lunch ideas for inspiration.
Here is the estimated breakdown per serving:
- Calories: Approximately 280-320
- Fat: Around 14g
- Protein: Over 25g
- Carbohydrates: About 10g
And, as always with recipes I share here, please take these numbers as a fun starting point! Every shrimp is a different size, and we all pour a little differently when we grease the pan!
Shrimp Egg Foo Young with Light Soy Gravy
Equipment
- Skillet or frying pan
- small saucepan
Ingredients
For the Egg Foo Young
- 1.5 cups cooked shrimp chopped
- 4 eggs
- 0.5 cup bean sprouts
- 1 green onions chopped
- 1 pinch salt and pepper to taste
For the Light Gravy
- 1.5 cups chicken broth
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- as needed cornstarch slurry for thickening
Instructions
- Beat the eggs in a bowl. Mix in the chopped shrimp, bean sprouts, and green onions. Season with salt and pepper.
- Lightly oil a pan over medium heat. Pour the egg mixture into the pan to form patties. Cook until the patties are set and golden brown on both sides.
- While the patties cook, prepare the gravy. In a small saucepan, combine the chicken broth, light soy sauce, and sesame oil. Bring this mixture to a simmer.
- Thicken the simmering liquid by slowly whisking in the cornstarch slurry until the gravy reaches your desired consistency.
- Place the cooked Egg Foo Young patties on a plate and spoon the light soy gravy over them before serving.