Egg Foo Yong With Oysters

(from koshka’s recipe box)

Source: Adapted from ''How To Cook and Eat in Chinese''

Categories: chinese, eggs, main course, oysters, seafood


  • 2 tablespoons peanut oil
  • 6 medium shucked oysters
  • 1/2 pound bean sprouts, root ends trimmed
  • 1 stalk celery, cut into 1 1/2-inch julienne strips
  • 1 green onion, cut into 1 1/2-inch julienne strips
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 8 eggs
  • 1 teaspoon salt
  • 1 teaspoon cornstarch (optional).


  1. Heat a 10-inch nonstick skillet over medium-high heat. Add 1 tablespoon oil and when hot, add oysters. Stir-fry 1 minute. Add sprouts, celery, onion, soy sauce and sugar and stir-fry for 1 minute. Place mixture into a large bowl; set aside.

  2. Lightly beat eggs with salt in a bowl. Reheat the pan. Add remaining 1 tablespoon oil and when hot, pour in the eggs. Cook without stirring them, lifting the edges occasionally to avoid burning, and let the uncooked portion run underneath the cooked part. When eggs are firm but still partly liquid, drain the oyster mixture through a sieve placed over a bowl. Reserve the liquid and spread the oyster mixture over the eggs. Fold 1/2 of the egg mixture over the other to make a semicircular pie. Cook 1 1/2 minutes; lift up curved side with spatula and gently flip onto the other side. (The omelet doesn’t need to leave the pan; just pivot on folded side.) Cook 1 1/2 minutes. Slide onto a heated platter and serve immediately or keep warm while making the gravy.

  3. For the gravy, pour the reserved oyster-mixture liquid into the same skillet. Heat to boiling over medium heat. Mix the cornstarch with 2 tablespoons of water in a cup until dissolved; whisk into liquid state in the pan. Boil 1 minute, until slightly thick and clear. Pour over eggs or serve separately.

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