Egg Foo Young with Brown Gravy

Ingredients

• 8 large eggs
• 3 cups fresh bean sprouts
• 6 scallions, sliced
• 1 cup sliced button mushrooms
• 8 ounces cooked shrimp or roast pork, chopped
• 1/2 cup vegetable oil
• 2 cups chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon white pepper

Before you cook

• Rinse the bean sprouts and dry them thoroughly, since wet sprouts make the patties fall apart.
• Slice the scallions and mushrooms and chop the shrimp or pork.
• Stir the cornstarch into 3 tablespoons of cold water until smooth.

Steps

1. Combine the chicken broth, soy sauce, oyster sauce, sugar, and white pepper in a saucepan and bring it to a simmer over medium heat.
2. Whisk the cornstarch slurry into the simmering broth and cook for 2 minutes, whisking, until the gravy turns glossy and coats a spoon.
3. Stir the sesame oil into the gravy, then set it over the lowest heat to stay warm.
4. Beat the eggs in a large bowl with the salt until fully blended.
5. Fold the bean sprouts, scallions, mushrooms, and shrimp into the eggs so everything is evenly coated.
6. Heat the vegetable oil in a 10-inch skillet over medium-high heat until it shimmers.
7. Ladle about 1/2 cup of the egg mixture into the hot oil, pressing it into a 4-inch round with the back of the ladle.
8. Fry the patty for 2 minutes, until the edges are deep golden and lacy.
9. Flip the patty carefully and fry the second side for 90 seconds, until browned and cooked through.
10. Drain the patty on a wire rack and repeat with the remaining mixture, working two or three patties at a time.
11. Set the patties on plates and ladle the warm brown gravy over them.