Instructions

• Make the gravy: combine 1/2 cup chicken stock, 1 tablespoon oyster sauce, 1/4 teaspoon sugar, and 1 teaspoon soy sauce in a small saucepan over medium heat; heat until warm and bubbling.
• While the sauce heats, mix the cornstarch slurry: stir 1 1/2 teaspoons cornstarch into 4 teaspoons water in a small bowl until smooth.
• When the sauce is bubbling, stir in the cornstarch slurry and continue stirring until the sauce thickens; turn off the heat and keep warm.
• In a large bowl, crack and beat 6 large eggs until the whites are fully broken down and the mixture is uniform.
• Add 1/2 cup cooked chicken or shrimp, 1/2 cup thinly sliced celery, 1/2 cup thinly sliced mushrooms, and 1/2 cup thinly sliced green onion whites to the beaten eggs; stir to combine.
• Stir in 1 teaspoon light soy sauce and 1/4 teaspoon sesame oil to the egg mixture; mix well.
• Heat a wok or large nonstick skillet over medium-high heat. Add about 1 tablespoon vegetable oil and tilt the pan to coat the base and lower sides.
• Pour about 1/2 cup of the egg mixture into the hot oil for each patty. The batter should sizzle and bubble on contact. Gently push uncooked egg from the center toward the edges so the patty sets.
• Cook the patty until the bottom is golden and the edges are set, about 2 minutes, then carefully flip and cook the other side 2–3 minutes more, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
• Repeat steps 7–9 with the remaining batter, adding more oil as needed and adjusting heat so the patties brown without burning.
• To serve, place egg foo young patties on plates and spoon the warm gravy over them (or serve the gravy on the side).
• Garnish with 1/4 cup thinly sliced green onion tops before serving.