Egg Foo Young with brown gravy

4.0/5 rating (2 votes)
Egg Foo Young with brown gravy

This is a great way to use leftovers. I am using pork from a roast I made the other night but you can shred up chicken or chop shrimp to make this delicious recipe. You can omit the gravy but that is how I like to enjoy my egg foo young! This recipe reminds me of a Chinese restaurant I always went to with my grandmother and mother. Later I took my daughter! They had the best egg foo young with lots of brown gravy.


  • 3/4 cup chopped cabbage
  • 3 large eggs
  • 1/4 precooked shredded pork (or any other protein - great way to use leftovers)
  • 4 scallions, green and white parts sliced thin
  • 2 1/2 teaspoons coconut aminos, divided
  • Olive oil, coconut oil or sesame oil
  • 1 cup low-sodium beef stock
  • 2 teaspoons arrowroot powder


  1. Add about 1 teaspoon oil in a large sauté pan and heat over medium heat. Add cabbage and saute until wilted and slightly brown (about 2 minutes). Remove from heat.

  2. In a medium bowl whisk eggs together then combine in cabbage, pork, green scallions and coconut aminos.

  3. Place your large sauté pan over medium-high heat and add in about 2 teaspoons of oil. You want the pan really hot. Using a ladle add in egg mixture and using the handle of the pan twirl the pan around to the form of a pancake. Once the bottom browns (about 3 minutes) use a large spatula to flip over and cook the other side for about 3 additional minutes. Add another teaspoon of oil to make the next pancake.

  4. In a small sauce pan add beef stock and 1 teaspoon coconut aminos and bring to a boil. Using a whisk or fork add in arrowroot powder to thicken. Simmer until ready to serve over egg foo young.

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