It has been many years since I have had egg foo young, and it was just as tasty as I remembered. It seemed like it was big for a while when I was kid from Chinese takeout places and it is still on most menus. It is thought that Chinese immigrants introduced egg foo young to American Chinese restaurants in the mid-1800s, possibly in 19th-century California.
Egg foo young is an omelet with a thick brown gravy and is usually made with a mixture of vegetables and meats. The vegetables can include carrots, bean sprouts, and cabbage, and the meats can include crab meat, shrimp, or ground pork or chicken. I went vegetarian and used bean sprouts, scallions and garlic in mine. 
This dish could not be faster or easier to make and I love that you can make it with whatever you have around. It really is best served with rice and do not skip the sauce! It adds so much flavor to the dish. 
Egg Foo Young
Ingredients
For the omelet:
- 6 eggs whisked
- 2 cups bean sprouts
- 4 scallions sliced
- 4 cloves garlic minced
- 1/2 tsp salt more to taste
- few dashes white pepper
- 1 tsp sesame oil
- 1 tsp soy sauce
- shrimp, ground pork or ground chicken if you like
- 2 tbsp vegetable oil for frying
For the sauce:
- 4 tsp cornstarch
- 1 1/2 tbsp soy sauce
- 2 tsp oyster sauce
- 1 tbsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1 cup water
- dash white pepper
Instructions
For the sauce:
- Whisk the cornstarch and soy sauce together in a sauce pan. Slowly whisk in the water and then add the other ingredients and heat over medium heat, whisking just until thickened. Turn off the heat.
For the omelet:
- Whisk the eggs with the salt and then add the rest of the ingredients and mix well. Heat the oil in a skillet over medium high heat and when hot, ladle some of the egg mixture into the pan and use a spatula to push the loose egg into a round patty shape. Use about 1/4 of the mix for each omelet. Cook for a few minutes on one side until set and lightly browned. Flip and cook on the other side until all the egg is cooked. Serve over hot white rice with the sauce spooned over. Top with sesame seeds or sliced scallions if you like.