Egg Foo Young with Bean Sprouts and Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy Cantonese-style omelet packed with crunchy bean sprouts and earthy shiitake mushrooms, served with a savory brown gravy. This Chinese-inspired quick recipe, ready in about 30 minutes, pairs large eggs, bean sprouts, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Clean and slice 1/2 cup shiitake mushrooms thinly. Chop 2 green onions finely. Rinse 1 cup bean sprouts and drain well. Roughly chop 1/2 cup cooked shrimp.
  2. Step 2: In a large bowl, beat 4 large eggs with 1/4 tsp salt and 1/8 tsp white pepper. Stir in the mushrooms, bean sprouts, green onions, and shrimp evenly.
  3. Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Pour in half the egg mixture, spreading evenly. Cook for 3-4 minutes until edges are set and bottom is golden, then flip carefully and cook another 2 minutes.
  4. Step 4: Remove cooked omelet to a warm plate and repeat with remaining 1 tbsp vegetable oil and egg mixture to make a second omelet.
  5. Step 5: For the gravy, combine 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 cup water, and 1 tsp cornstarch in a small saucepan. Bring to a simmer over medium heat, stirring until the sauce thickens and coats the back of a spoon.
  6. Step 6: Serve the egg foo young hot, drizzled with the savory brown gravy for a classic Cantonese comfort dish.

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