Prepare the Gravy:

Warm the oil in a medium saucepan over medium heat. Whisk in the flour to form a roux and cook for 15–20 seconds. Add the minced garlic and shallot, sautéing for an additional 30 seconds. Stir in the turmeric and paprika before gradually whisking in the chicken broth.

Allow the mixture to reach a simmer, then incorporate the oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.

In a small bowl, combine the cornstarch and water until fully dissolved. Gradually whisk two-thirds of this slurry into the gravy, cooking for about 30 seconds. If a thicker consistency is desired, slowly add more slurry until the sauce is thick enough to coat the back of a spoon. Adjust seasoning with salt as needed.

Keep the gravy warm on low heat while preparing the egg patties.

Prepare the Egg Foo Young:

Fill a wok or deep pot with frying oil, ensuring it is deep enough for the patties to submerge. Heat the oil to 350°F. Once the egg mixture is added, the temperature will drop—aim to maintain an optimal frying temperature of 325°F. Use a kitchen thermometer to ensure accuracy, as excessive heat can cause burning while lower temperatures may result in greasy or disintegrating patties.

In a mixing bowl, combine the diced pork, onions, and bean sprouts. Add the eggs, sesame oil, and cornstarch. Avoid adding salt or other seasonings, as salt can break down egg proteins, making the patties unstable during frying.

Just before frying, use a large soup ladle to gently fold the mixture until the eggs are slightly beaten and evenly distributed. Avoid over-mixing, as this can cause the batter to become too runny. The mixture should not sit for too long before frying to maintain optimal consistency.

Fry the Patties:

Using a ladle, carefully scoop approximately ¾ cup of the mixture and slowly pour it into the oil near the wok’s edge, allowing the batter to slide into the oil smoothly. Avoid excessive ladle contact with the oil, as this may cause sticking and uneven pouring.

Fry each patty for about 40 seconds. Use a wok spatula to gently ladle hot oil over the top to help set the shape. Once the patties become firm and develop a golden-brown crust, flip them in the order they were added to ensure even cooking.

After another minute of frying, remove the patties, placing them onto a mesh strainer. Lightly tap or press to remove excess oil before transferring them to a wire rack set over a baking sheet for further draining. Repeat with the remaining batter.