Chinese Bean Sprout Pancakes with Mushroom Sauce

    22 minutes

    Also known as egg foo yung, these are delicious veggies pancakes served with a thick mushroom sauce.

    50 people made this

    Serves: 2 

    • 3 spring onions
    • 4 eggs, beaten
    • 3/4 cup bean sprouts
    • 3 tablespoons soy sauce, divided
    • 2 tablespoons peanut oil, divided
    • 150g sliced fresh mushrooms
    • 4 teaspoons cornflour
    • 1 cup (250ml) chicken or beef stock

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Thinly slice the onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
    2. Heat 1 tablespoon of peanut oil in a large nonstick frypan over medium-high heat until hot. For each omelette, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining omelettes.
    3. Heat the remaining 1 tablespoon of peanut oil in the frypan and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornflour in the stock, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung, and sprinkle with the reserved onion.

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    Reviews in English (41)


    This dish was exceptional! I followed the recipe exactly and found it easy to make and the mushroom sauce on top of the 'pancakes' was a perfect accompanyment. Served it up with Chinese Chicken Salad III. Will do it again  -  15 Jan 2007  (Review from Allrecipes USA and Canada)


    I'm rating the Egg Foo Yung patties because I did my sauce differently. In addition to the other veggies, I also added spinach and they were incredible. So the sauce would taste like what I'm used to from our local restaurant, I added some of the canola oil I used to cook the omelets to the pan and made a roux. I then added chicken broth, soy sauce, Gravy Master and seasonings. The result was a nice rich gravy that helped make this dish even more amazing than it already is. Thanks a bunch Dakota!  -  13 Jun 2007  (Review from Allrecipes USA and Canada)


    Excellent and so simple! One of my favorite Chinese dishes. My mother made this for us when we were kids. Her's was good, but this one's better. Next time, I'll add diced Chinese red pork, chicken or shrimp. Definately a keeper. Thanks for sharing!  -  27 Aug 2007  (Review from Allrecipes USA and Canada)