Vegetarian Egg Foo Young
Discover the irresistible flavors of Vegetarian Egg Foo Young, a plant-based twist on the classic Chinese-American dish. Packed with vibrant vegetables like crisp bean sprouts, earthy shiitake mushrooms, sweet bell peppers, and crunchy carrots, this recipe is a delicious fusion of texture and taste. Whisked into fluffy eggs and pan-fried to golden perfection, these savory omelets are elevated with a rich, umami-packed soy sauce gravy made from simple pantry staples. Ready in just 30 minutes, this quick and easy vegetarian dinner is perfect for busy weeknights or as a crowd-pleasing appetizer. Serve hot with a drizzle of sauce and a sprinkle of fresh green onions for a restaurant-quality dish that’s as comforting as it is nutritious. Keywords: Vegetarian Egg Foo Young, Chinese omelet recipe, quick vegetarian dinner, easy Asian-inspired meal.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup bean sprouts
- 3 stalks green onions
- 1 medium carrot
- 0.5 medium red bell pepper
- 1 cup shiitake mushrooms
- 2 cloves garlic
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 1 cup water
- 1 teaspoon sugar
- 1 tablespoon vinegar
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Begin by preparing the vegetables: thinly slice the green onions and mushrooms, julienne the carrot, and dice the red bell pepper. Mince the garlic cloves.
In a large bowl, crack the eggs and beat them together with salt and black pepper until well mixed.
Add the bean sprouts, sliced green onions, julienned carrot, diced red bell pepper, sliced mushrooms, and minced garlic to the beaten eggs. Stir to combine thoroughly.
In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Pour about a quarter cup of the egg and vegetable mixture into the hot pan, forming a small omelet. You may cook 2-3 at a time depending on the size of your pan.
Cook each side for 2-3 minutes until golden brown. Remove from the pan and place on a paper towel-lined plate to absorb excess oil. Repeat with the remaining mixture.
For the sauce, mix soy sauce, water, sugar, vinegar, and cornstarch in a small saucepan over medium heat. Stir continuously until the sauce thickens.
Serve the Egg Foo Young on a plate and drizzle with the savory sauce. Optionally, garnish with additional sliced green onions before serving.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 16.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
