I love Egg Foo Yung. This fresh version of the classic Chinese omelet has crisp tender vegetables and a wonderful light sauce.

Lots and lots of bean sprouts!It is also very easy to make. Give it a try and it will be your 'go to' meal when you are short on time.



  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sesame oil

Egg Pancakes

  • About 2 tablespoons peanut oil
  • 3 scallions, white and green parts, chopped
  • 3/4 cup diced raw shrimp
  • 1/2 cup diced water chestnuts
  • 1/4 cup finely chopped celery
  • 2 cups fresh bean sprouts
  • 1 tablespoon soy sauce
  • 6 large eggs


  • Stir together the broth, soy sauce, oyster sauce, cornstarch and sesame oil in a small pot.
  • Bring to a boil over high heat and cook, whisking until thickened, 2 to 3 minutes. Remove from heat and keep warm.
  • Heat 1 teaspoon of oil in a medium nonstick skillet and sauté the scallions, shrimp, water chestnuts and celery for one minute, until they smell wonderful. Add the bean sprouts and soy sauce then toss until slightly wilted, 30 to 45 seconds. Transfer to a bowl and set aside to cool for a few minutes.
  • Wipe out the skillet to use for the egg pancakes.
  • Beat the eggs in a large bowl and stir in the wilted vegetables.
  • Use 1 teaspoon peanut oil to coat the skillet and heat over medium high.
  • Ladle about 1/2 cup of the egg and vegetable mixture to form a 4 inch wide pancake.
  • Cook for 1 to 2 minutes per side, until golden brown. Keep warm on plate in warm oven until all the egg pancakes have been cooked.
  • This makes 4 in my kitchen. Spoon a little of the warm sauce over each of the egg pancakes, stack and serve.
March 30, 2020
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