Egg Foo Young with Bean Sprouts and Mushrooms
Fluffy Cantonese-style omelet packed with crunchy bean sprouts and earthy shiitake mushrooms, served with a savory brown gravy. This chinese-inspired quick meals 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.
Ingredients
- 4 large eggs
- 1 cup bean sprouts
- 1/2 cup shiitake mushrooms
- 2 stalks green onions
- 1/2 cup cooked shrimp
- 3 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1/2 cup water
- 1/4 tsp salt
- 1/8 tsp white pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve the egg foo young hot, drizzled with the savory brown gravy for a classic Cantonese comfort dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Egg Foo Young with Bean Sprouts and Mushrooms take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Egg Foo Young with Bean Sprouts and Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Egg Foo Young with Bean Sprouts and Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Egg Foo Young with Bean Sprouts and Mushrooms for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Egg Foo Young with Bean Sprouts and Mushrooms?
Chinese quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
