Egg Foo Yung with Chicken and Shiitake

Egg Foo Yung with Chicken and Shiitake
Photo by Scott Phillips


  • 3-½ oz. fresh shiitake mushrooms, stemmed and thinly sliced
  • 1 tsp. white vinegar
  • ¼ cup canola or peanut oil
  • 6 scallions, trimmed and thinly sliced (white and 1 Tbs. green parts kept separate)
  • 1 Tbs. oyster sauce (preferably Lee Kum Kee)
  • 1 Tbs. plus 1 tsp. soy sauce
  • 1 Tbs. Asian sesame oil
  • + 4 more ingredients
    • ½ red bell pepper, cored, seeded, and very thinly sliced
    • Kosher salt and freshly ground black pepper
    • 6 large eggs, beaten
    • ½ lb. boneless, skinless chicken breast, trimmed and cut crosswise into ¼-inch strips

In a large bowl, toss the chicken with 1 tsp. each of the soy sauce and sesame oil. In another large bowl, beat the eggs with 1/4 tsp. salt, 1/2 tsp. pepper, and 1 tsp. of the sesame oil. In a small bowl, whisk the oyster sauce and vinegar with the remaining 1 Tbs. soy sauce and the remaining 1 t...

View full recipe at Fine Cooking


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