Vegetarian Shrimp Egg Foo Young
Elevate your weeknight meals with this Vegetarian Shrimp Egg Foo Young, a plant-based twist on the classic Chinese-American comfort dish. This recipe features protein-packed plant-based shrimp paired with fresh vegetables like bell peppers, carrots, green onions, and crunchy bean sprouts, all folded into a fluffy egg pancake. Perfectly golden and pan-fried to crispy perfection, this delicious egg foo young is served with a savory homemade sauce thickened with cornstarch and vegetable stock for a burst of flavor in every bite. Quick to prepare in just 35 minutes, this dish is great for vegetarians seeking a satisfying, protein-rich option that doesn't skimp on taste. Ideal for family dinners or meal prep, serve with steamed rice and enjoy a restaurant-quality meal at home! Search terms to note: vegetarian shrimp recipe, egg foo young with sauce, plant-based Chinese recipe, quick and easy dinner ideas.
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Recipe Information
Ingredients
- 200 grams Vegetarian shrimp (e.g., a plant-based seafood alternative)
- 4 pieces Large eggs
- 1 medium Green bell pepper, finely chopped
- 1 medium Carrot, grated
- 3 pieces Green onions, chopped
- 1 cup Bean sprouts
- 2 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.25 teaspoon Ground white pepper
- 1 tablespoon Cornstarch
- 1 cup Water
- 1 cup Vegetable stock
Instructions
In a large bowl, whisk the eggs until well beaten. Add the vegetarian shrimp, chopped bell pepper, grated carrot, chopped green onions, bean sprouts, minced garlic, grated ginger, soy sauce, and ground white pepper. Mix until all ingredients are well combined.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Pour a ladle full of the egg mixture into the skillet to form a small pancake. Cook for about 3-4 minutes on one side until it's set and golden brown.
Carefully flip the egg foo young and cook the other side for another 3-4 minutes. Repeat with the remaining egg mixture, adding more oil as needed.
To make the sauce, mix the cornstarch with water in a small saucepan, ensuring there are no lumps. Add vegetable stock and bring to a simmer on medium heat, stirring until the sauce thickens.
Serve the egg foo young hot with the sauce drizzled on top or on the side.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 17.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 315 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1788 mg | 38% | |
*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.
