Why You’ll Love This Recipe
Vegetable Egg Foo Young is a delicious and easy-to-make Chinese-American dish that features crispy, golden omelets packed with fresh vegetables and served with a savory brown gravy. It’s a fantastic way to enjoy a takeout favorite at home while controlling the ingredients and flavors. Perfect for a quick lunch, dinner, or meal prep!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Egg Foo Young:
- Eggs
- Green onions, chopped
- Bean sprouts
- Shredded carrots
- Mushrooms, sliced
- Cabbage, shredded
- Garlic, minced
- Soy sauce
- Sesame oil
- Black pepper
- Vegetable oil (for frying)
For the Gravy:
- Low-sodium soy sauce
- Vegetable broth
- Cornstarch
- Water
- Oyster sauce (optional for depth of flavor)
- Sugar
- Ground white pepper
- Sesame oil
Directions
- Prepare the Vegetables: Chop and shred all vegetables to ensure they cook evenly in the omelet.
- Make the Egg Mixture: In a large bowl, beat the eggs and stir in soy sauce, sesame oil, black pepper, and minced garlic.
- Add the Vegetables: Mix in the green onions, bean sprouts, carrots, mushrooms, and cabbage.
- Cook the Omelets: Heat vegetable oil in a skillet over medium heat. Pour a ladleful of the egg mixture into the pan and cook for 2-3 minutes per side until golden brown. Repeat with the remaining batter.
- Prepare the Gravy: In a saucepan, whisk together soy sauce, vegetable broth, sugar, white pepper, and oyster sauce if using. In a separate bowl, mix cornstarch with water, then stir it into the gravy. Cook over medium heat until thickened.
- Serve: Pour the gravy over the egg foo young and garnish with extra green onions. Serve with steamed rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add Protein: Mix in cooked shrimp, chicken, or tofu for extra protein.
- Spicy Kick: Add a dash of chili flakes or sriracha to the egg mixture.
- Low-Carb Option: Skip the gravy and serve the omelets with a light soy sauce drizzle.
- Extra Crunch: Top with crispy fried onions or sesame seeds for texture.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a pan over medium heat for a few minutes or microwave in short intervals.
- Freezing: Not recommended as the texture of the eggs may change.
FAQs
What is Egg Foo Young?
Egg Foo Young is a Chinese-style omelet filled with vegetables and often served with a savory brown gravy.
Can I make this recipe vegan?
Yes! Simply replace eggs with a plant-based egg substitute.
Do I have to use all the vegetables listed?
No, feel free to customize with your favorite veggies or whatever you have on hand.
Can I use a different sauce instead of the gravy?
Absolutely! Try hoisin sauce, teriyaki, or even sweet chili sauce.
How do I prevent my omelets from breaking apart?
Make sure your eggs are well-beaten and that you let them cook undisturbed before flipping.
What’s the best oil to use for frying?
Vegetable, canola, or avocado oil work best for high-heat frying.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy and store it in the fridge for up to 3 days.
How do I make this dish healthier?
Use less oil for frying and opt for a low-sodium soy sauce.
Can I bake Egg Foo Young instead of frying?
Yes! Pour the mixture into a greased muffin tin and bake at 375°F (190°C) for 15-20 minutes.
What can I serve with Egg Foo Young?
It pairs well with steamed rice, fried rice, or stir-fried vegetables.
Conclusion
Vegetable Egg Foo Young is a simple yet delicious way to enjoy a restaurant-quality dish at home. Whether you enjoy it plain or with a savory gravy, this dish is packed with flavor and easy to customize. Try it today and enjoy a healthy, satisfying meal!
PrintVegetable Egg Foo Young Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course, Breakfast
- Method: Pan-Frying
- Cuisine: Chinese-American
- Diet: Vegetarian
Description
A light and crispy omelet filled with mixed vegetables, served with a rich, flavorful brown sauce. Perfect with rice for a satisfying meal!
Ingredients
- For the Egg Foo Young:
- 4 large eggs
- 1/2 cup shredded cabbage
- 1/2 cup bean sprouts
- 1/4 cup shredded carrots
- 1/4 cup mushrooms, thinly sliced
- 2 green onions, chopped
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
- For the Brown Gravy:
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin for vegetarian option)
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- 1. Make the Gravy:
- In a saucepan over medium heat, whisk together vegetable broth, soy sauce, oyster (or hoisin) sauce, sugar, and sesame oil.
- Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until thickened. Set aside.
- 2. Prepare the Egg Foo Young:
- 3. In a large bowl, whisk eggs with soy sauce, sesame oil, garlic powder, and black pepper.
- 4. Stir in cabbage, bean sprouts, carrots, mushrooms, and green onions.
- 3. Cook the Omelets:
- 5. Heat 1 tbsp vegetable oil in a skillet over medium heat.
- 6. Pour ¼ cup of the egg mixture into the pan and spread slightly.
- 7. Cook for 2-3 minutes until golden brown, then flip and cook another 1-2 minutes.
- 8. Repeat with remaining batter, adding more oil as needed.
- 4. Serve & Enjoy:
- 9. Place omelets on a plate, drizzle with brown gravy, and garnish with extra green onions. Serve with steamed rice.
Notes
- Add protein by mixing in tofu, shrimp, or cooked chicken.
- For a crispy texture, use a little more oil when frying.
- Customize the veggies with bell peppers, zucchini, or water chestnuts.
Nutrition
- Calories: 210
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg
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