Chinese Bean Sprout Pancakes with Mushroom Sauce

Chinese Bean Sprout Pancakes with Mushroom Sauce


50 people made this

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

Dakota Kelly

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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