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
Units
Scale
- 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