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Close-up of fluffy Mushroom Egg Foo Young smothered in dark oyster sauce and topped with sliced mushrooms and green onions.

Mushroom Egg Foo Young with Oyster Sauce

Mushrooms soak up the sauce beautifully, making this version deeply satisfying without meat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Chinese
Servings 4 patties

Equipment

  • Large bowl
  • Skillet
  • small saucepan

Ingredients
  

Egg Mixture

  • 4 large eggs
  • 1 cup mushrooms, finely sliced
  • 1/2 cup bean sprouts
  • 1/4 cup green onions, sliced
  • 1 pinch salt and black pepper To taste
  • Oil for cooking

Oyster Sauce Gravy

  • 1.5 cups vegetable broth
  • 1.5 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch Mixed with 2 tbsp water to create a slurry

Instructions
 

  • Beat the eggs in a large bowl with salt and pepper.
  • Stir the sliced mushrooms, bean sprouts, and green onions into the beaten eggs.
  • Heat oil in a skillet over medium heat. Cook the egg mixture in portions to form patties until they are golden brown on both sides.
  • In a small saucepan, simmer the vegetable broth, oyster sauce, and sesame oil.
  • Stir the cornstarch slurry into the simmering sauce and cook until the gravy thickens.
  • Spoon the gravy over the cooked egg patties and serve immediately.

Notes

This dish is earthy and comforting. The mushrooms absorb the savory sauce well, providing a satisfying texture.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.
Keyword Asian Cuisine Recipes, Asian Food Recipes, Asian Recipes Authentic, Chinese Cooking Recipes, Easy Asian Dishes, Easy Asian Food, Japanese Food Recipes, Korean Food Recipes, Mushroom Egg Foo Young with Oyster Sauce