Instructions

• Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the bean sprouts, red bell pepper, green bell pepper, yellow onion, and shredded carrots. Cook, stirring occasionally, until the vegetables are softened, about 3–5 minutes. Transfer the cooked vegetables to a large bowl and set aside to cool slightly.
• In the same large bowl, whisk the 6 large eggs and 1 tablespoon low-sodium soy sauce until combined. Add the cooled vegetables and half of the thinly sliced green onions (about 2 tablespoons). Stir to combine.
• Return the skillet to medium heat and add more vegetable oil if needed to lightly coat the pan. Pour about 1/4 of the egg-and-vegetable mixture into the skillet and spread into a pancake shape. Cook until the bottom is golden brown, about 3–4 minutes, then flip and cook the other side until golden and the center is set, about another 3–4 minutes. Transfer the cooked pancake to a plate and keep warm. Repeat with the remaining mixture to make a total of 4 pancakes.
• While the pancakes are cooking (or after), make the sauce: In a small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons water. In a small saucepan, whisk the cornstarch slurry into 1 cup vegetable broth until smooth. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens, about 1–2 minutes. Season with kosher salt and white pepper to taste. Remove from heat.
• Serve the Egg Foo Young pancakes topped with the thickened sauce and sprinkled with the remaining thinly sliced green onions.