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Shrimp Egg Foo Young with Oyster Mushrooms, House Gravy & Pepper-Asparagus Finish

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This is a full plate moment—savory shrimp, meaty oyster mushrooms, silky gravy, and that bright pepper-asparagus finish that makes the dish pop on camera.

Prep 15 minCook 25 minTotal 40 min1 servingsEasy0 calories
Shrimp Egg Foo Young with Oyster Mushrooms, House Gravy & Pepper-Asparagus Finish

Directions

Fluffy shrimp egg patties loaded with oyster mushrooms and vegetables, smothered in glossy house gravy, and finished with bell peppers and asparagus tips.

  1. 1.Prep the oyster mushrooms:
  2. 2.Tear or chop oyster mushrooms into bite-size pieces.
  3. 3.Build the egg mixture:
  4. 4.Whisk eggs until smooth and slightly frothy. Add shrimp, oyster mushrooms, bean sprouts, onion, green onions, soy sauce, salt, and pepper. Mix until evenly combined.
  5. 5.Cook the patties:
  6. 6.Heat oil in a wide skillet over medium heat. Pour in portions of the mixture like thick small omelets.
  7. 7.Flip and finish:
  8. 8.Cook 3–4 minutes per side until golden brown, lightly crisp on the edges, and fully cooked in the center. Remove and set aside.
  9. 9.Sauté the garnish:
  10. 10.In a hot pan, add oil. Toss in asparagus tips and bell peppers. Cook 2–3 minutes until vibrant and just tender. Lightly salt and remove.
  11. 11.Build the gravy:
  12. 12.In a saucepan, combine chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Bring to a simmer.
  13. 13.Thicken the gravy:
  14. 14.Mix cornstarch and water into a slurry. Slowly stir into the simmering sauce until thick, glossy, and smooth.
  15. 15.Plate the dish:
  16. 16.Stack or slightly overlap the egg foo young patties in a mound.
  17. 17.Pour the gravy:
  18. 18.Spoon hot gravy generously over the top so it coats and runs down the sides.
  19. 19.Finish and serve:
  20. 20.Top with sautéed bell peppers and asparagus tips. Serve immediately.

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