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Vegetable Egg Foo Young

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Vegetable Egg Foo Young is a delicious and easy-to-make Chinese-inspired omelette filled with fresh vegetables and served with a savory brown gravy. This versatile dish is perfect for lunch, dinner, or even brunch, offering a great way to enjoy a light yet satisfying meal!

Ingredients

Scale

For the Egg Foo Young:

  • 6 large eggs
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/2 cup sliced mushrooms
  • 1/2 cup green onions, chopped
  • 1/2 cup bell peppers, finely chopped
  • 1/2 cup shredded cabbage (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons vegetable oil (for frying)

For the Gravy:

  • 1 cup chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon rice vinegar (optional)

Instructions

1. Prepare the Egg Mixture:

  • In a large bowl, whisk together the eggs, soy sauce, sesame oil, garlic powder, and white pepper.
  • Add the bean sprouts, carrots, mushrooms, green onions, bell peppers, and cabbage to the egg mixture.
  • Stir until the vegetables are evenly coated with the egg mixture.

2. Cook the Egg Foo Young:

  • Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
  • Pour about 1/2 cup of the egg mixture into the skillet, forming a small pancake.
  • Cook for 2-3 minutes until the edges are set and golden.
  • Flip gently and cook for another 2-3 minutes until cooked through.
  • Transfer to a plate and repeat with the remaining egg mixture, adding more oil as needed.

3. Make the Gravy:

  • In a small saucepan, combine broth, soy sauce, oyster sauce, sugar, and sesame oil.
  • Bring to a gentle boil over medium heat.
  • In a small bowl, mix cornstarch and water until smooth.
  • Slowly whisk the cornstarch slurry into the broth mixture.
  • Cook for 2-3 minutes, stirring constantly until the gravy thickens.
  • Add rice vinegar for a touch of brightness (optional).

4. Serve:

  • Pour the hot gravy over the cooked egg foo young.
  • Garnish with extra green onions or sesame seeds if desired.

Notes

  • You can add other vegetables like peas, zucchini, or baby corn for variety.
  • To make this dish a complete meal, serve it over steamed white rice or fried rice.
  • For a meatier version, add cooked shrimp, chicken, or pork to the egg mixture.

Find it online: https://ukfinda.com/vegetable-egg-foo-young/