Savor this scrumptious veggie-stuffed omelet inspired by authentic Chinese cuisine.
If you’ve ever gone out for Chinese food, you might’ve seen “Vegetable Egg Foo Young” on the menu. This flavorful and filling dish is a Chinese omelet stuffed with veggies and topped with a salty sauce. Glistening golden brown and garnished with fragrant green onions, these savory egg patties can be a delicious breakfast, lunch, or dinner. Pair them with a classic side like Avocado Egg Rolls, and you’ve got a tasty umami meal the whole family can enjoy.
Follow this recipe, and in just thirty minutes, you’ll have a soft and crisp egg dish that can be dipped or drizzled in succulent soy sauce. And if you’re lucky, you’ll have leftovers, which is great, because those can stay in the fridge for up to five days. Keep them handy for meal prep so you can savor them throughout the work week.
Is Vegetable Egg Foo Young Healthy?
Rich with protein and fiber thanks to eggs and vegetables, veggie egg foo young can be a hearty part of a balanced diet. While the recipe uses low-sodium soy sauce, the dish is still fairly high in salt, so consider swapping the soy sauce for coconut aminos to bring those sodium levels down a bit further. If you need this dish to be gluten-free, coconut aminos will also work well, as soy sauce often contains wheat gluten.
The Evolution of Egg Foo Young
In the 19th century, this egg-based dish was introduced to America by Chinese immigrants, and during the 20th century, it exploded in popularity. The term foo young comes from the word fúróngdàn which means “hibiscus egg” in Cantonese, describing how the egg bursts open like a flower when it hits the pan. Some variations also include meat like beef, chicken, or shrimp, but it becomes even more colorful when veggies are added to it, as in this recipe.
FAQs & Tips
Vegetable egg foo young stays optimal for about 5 days covered in the fridge. You may also freeze them in freezer-safe containers for up to 3 months. Thaw them in the fridge overnight before either eating cold the next day or heating them up in an oven at 350°F for about ten minutes. They should be warmed all the way through, slightly sizzling and very aromatic.
If you’re like me and your mouth waters for more spice, then consider adding half a teaspoon each of smoked paprika, cumin, and red pepper flakes to the egg batter. Want it super spicy so that your taste buds tingle? Make it one teaspoon each. Even more? Serve your foo young patties with your favorite hot sauce. Sriracha is one of my favorites for this dish, but experiment to your heat-loving heart’s content.
While this recipe calls for bean sprouts, bell peppers, carrots, and onion, there are many different kinds of vegetables you could mix in. Consider shaved cabbage, finely chopped broccoli, sliced mushrooms, or diced tomato. In the same way that you would experiment with a Western omelet, play with the different possibilities in this one. You might be surprised to discover a new favorite!
Serving Suggestions
If you’re not vegetarian, I suggest serving vegetable egg foo young the traditional way—drizzled in homemade Egg Foo Young Gravy. For an alternative plant-based option, try Vegan Teriyaki Sauce instead. Then make it a whole homemade buffet with a selection of Pineapple Fried Rice, Classic Egg Rolls, Air-Fryer Potstickers, and Chinese Chicken Salad. There are many sweet and salty options to satisfy your cravings.
Vegetable Egg Foo Young
Ingredients
- 1 tablespoon vegetable oil plus more if needed
- 1 cup bean sprouts
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1/4 cup diced yellow onion
- 1/4 cup shredded carrots
- 6 large eggs
- 1 tablespoon low-sodium soy sauce
- 1/4 cup thinly sliced green onions
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Kosher salt and white pepper to taste
Instructions
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Heat 1 tablespoon of the oil over medium heat in a large skillet. Add the bean sprouts, bell peppers, yellow onion, and carrots. Cook until the vegetables are softened.
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In a large bowl, whisk the eggs and soy sauce together. Add the softened vegetables and half of the green onions. Stir to combine.
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In the same skillet, add 1 more tablespoon of oil if needed to coat the pan. Pour 1/4 of the egg mixture into the skillet, forming a pancake shape. Cook for 3-4 minutes on each side until golden brown and cooked through. Repeat with remaining mixture, making 4 pancakes.
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In a small saucepan, whisk together vegetable broth and cornstarch dissolved in 2 tablespoons of water. Bring to a simmer over medium heat, stirring constantly until the sauce thickens. Add salt and pepper to taste if desired. Remove from heat.
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Serve the egg foo young pancakes topped with the thickened sauce and sprinkle with the remaining green onions.
Nutrition
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