Make the BEST Crab Egg Foo Young at Home!

By CiCi Li · 35 min

Ingredients

Instructions

1. In a large bowl, whisk the eggs with the salt.
2. In a separate bowl, mix 2 tablespoons cornstarch with 6 tablespoons water to make a slurry. Pour it into the eggs and whisk until combined.
3. Add the shredded crab sticks, garlic chives, carrot and mung bean sprouts and mix well.
4. Heat a wok over medium heat with about 1 tablespoon oil.
5. Ladle in some of the mixture and cook about 2 minutes, until the bottom is set and golden.
6. Flip carefully and cook the other side about 2 minutes, until golden and the eggs are cooked through. Remove and repeat with the rest, adding oil as needed.
7. In a pot over medium heat, combine the chicken stock, soy sauce, oyster sauce and sesame oil, whisk, and bring to a simmer.
8. Stir 1 tablespoon cornstarch with 3 tablespoons water, give it another stir, then slowly pour it into the simmering sauce while stirring until the gravy thickens.
9. Arrange the patties on a plate and spoon the gravy over just before serving.

Summarized from CiCi Li's video. Watch it for the details.

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