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Vegetable Egg Foo Young

This Vegetable Egg Foo Young is a delightful dish! Fluffy omelet-like cakes filled with colorful veggies make for a nutritious meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon vegetable oil plus more if needed
  • 1 cup bean sprouts
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup diced yellow onion
  • 1/4 cup shredded carrots
  • 6 large eggs
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup thinly sliced green onions
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Kosher salt and white pepper to taste

Instructions

  • Begin by washing and chopping all the vegetables. You want them finely chopped to ensure they cook evenly and fit nicely into your egg mixture. Set aside.
  • In a large mixing bowl, crack the six large eggs and whisk them until they are well combined. You want them to be frothy, which will contribute to a fluffy texture in your Egg Foo Young.
  • To the whisked eggs, add the low-sodium soy sauce, and mix well. This will give your egg mixture a lovely savory flavor.
  • Gently fold in the prepared vegetables: bean sprouts, red and green bell peppers, yellow onion, and shredded carrots. Make sure everything is evenly distributed throughout the egg mixture.
  • Place a non-stick skillet over medium heat, and add 1 tablespoon of vegetable oil. Allow it to heat until shimmering. If you need to cook multiple batches, you may need to add more oil.
  • Using a ladle, pour a portion of the egg and vegetable mixture into the skillet. Cook for about 2-3 minutes on one side, or until the edges are set and the bottom is golden brown. Carefully flip and cook for another 2-3 minutes. Repeat this process until all the mixture is cooked.
  • In a small saucepan, combine the vegetable broth, cornstarch, and water. Stir well and bring to a simmer over medium heat until it thickens slightly. Season with salt and white pepper to taste.
  • Plate the Vegetable Egg Foo Young and drizzle with the savory gravy. Garnish with thinly sliced green onions for an added touch of flavor and color. Enjoy your homemade Vegetable Egg Foo Young warm!

Equipment

  • Large Mixing Bowl
  • Non-stick Skillet
  • Spatula
  • Measuring cups and spoons
  • Whisk

Notes

  • Customize your Egg Foo Young by adding your favorite vegetables.
  • Leftovers can be stored in an airtight container for up to 3 days.
  • Reheat on medium heat to avoid rubbery eggs.