Learn how to make fluffy restaurant style egg foo young and garlicky gravy in 15 minutes.

Chicken Egg Foo Young Recipe
Ingredients
5 # (2268 g) Bean sprouts
½ Cup Chopped green onions
1 Cup Ground cooked chicken breast (or any cooked meat)
7-9 Large eggs
1 tsp Salt
½ tsp White pepper powder
1 tsp MSG (optional)
1 tsp Sugar
2 Tbsp Flour
½ tsp Sesame oil
1 Gallon Vegetable oil

Directions
1. Loosely chop bean sprouts
2. Bring water to a boil and blanch bean sprouts for 5 minutes
3. Compress and drain in colander
4. Put oil in a wok and heat to 325 degrees fahrenheit (163 degrees celsius)
5. Put drained bean sprouts in a large mixing bowl and add in green onions, meat, salt, sugar, msg, white pepper powder, flour, sesame oil and eggs.
6. Thoroughly mix ingredients by folding and gentle stirring
7. Fill a ladle (1/2 to 3/4 cup size) with mixture and gently place in hot oil
8. Let the patties deep fry for several minutes until they are rigid enough to flip over
9. Flip and continue to deep fry (poke holes to cook the insides)
10. The patties are done when eggs don’t run when poked
11. Option is to place patties in a microwave oven to finish cooking.

Egg Foo Young Gravy Recipe
Ingredients
5 Cups (1.18 liters) Soup stock
½ Small cut onion
6 Cloves chopped fresh garlic
1-1/2 tsp Salt
½ tsp White pepper powder
1-1/2 tsp MSG (optional)
1-1/2 tsp Sugar
1/2 Tbsp Dark soy sauce
10 Tbsp Flour
½ tsp Sesame oil
1/2 Cup Vegetable oil
1 Tbsp Corn starch

Directions
1. Heat oil in wok and add in garlic and onions
2. Cook till brown
3. Put in flour and stir
4. Put in soup stock and bring to a boil
5. Add in salt, MSG, sugar, white pepper powder, dark soy sauce, sesame oil
6. If needed, mix corn starch and water to thicken or add soup stock to thin
7. Strain and serve

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