A delightful twist on the classic Egg Foo Yung, these savory egg pancakes are packed with fresh vegetables and served with a tangy sauce.
Crack the eggs into a mixing bowl and whisk until well combined.
Whisking the eggs thoroughly ensures a uniform texture and helps incorporate air for fluffier pancakes.
Add the chopped green onions, sliced water chestnuts, fresh bean sprouts, soy sauce, and oyster sauce to the eggs and mix well.
Ensure the vegetables are evenly distributed in the egg mixture for consistent flavor in every bite.
Heat a skillet over medium heat and add a small amount of oil.
Preheating the skillet ensures even cooking and prevents sticking.
Pour a ladleful of the egg mixture into the skillet, allowing it to spread into a pancake shape.
Cook the pancakes in batches to avoid overcrowding the skillet.
Flip the pancake carefully once the bottom is set and cook the other side until golden brown.
Use a spatula to gently loosen the edges before flipping to prevent breaking.
In a saucepan, combine the beef broth, oyster sauce, soy sauce, cornstarch, and water. Cook over medium heat, stirring until the sauce thickens.
Stir continuously to avoid lumps and achieve a smooth sauce.
Serve the pancakes hot, drizzled with the prepared sauce.
Garnish with additional chopped green onions for a fresh touch.
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