An easy take-out dish at home, our Vegetable Egg Foo Young Recipe features sauteed veggies in a Chinese-style omelet topped with soy sauce-based gravy. A fantastic great recipe for a main course or side dish!
In a large skillet over medium-low heat, add the oil. Once hot, add the onion, green bell peppers, red bell peppers, and grated carrot. Add the top to the skillet and cook until the veggies are softened, and the onion is translucent, occasionally stirring for 15 minutes.
While the veggies are cooking, make the sauce. Place the soy sauce, water, chicken stock, sugar, wine, oyster sauce, and dark soy sauce into a small saucepan over medium heat.
Whisk until the sugar dissolves and bring to a simmer. In a small bowl, whisk together the cornstarch and water.
Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly. Continue to whisk until thickened, then take off the heat.
To make the egg mixture add the beaten eggs, mung bean sprouts, half of the green onions, soy sauce, sesame oil, and garlic powder to a large bowl and stir to combine.
Add the cooked veggies and stir well to combine, set aside.
Heat a small 8-inch skillet over medium heat. Add enough oil to coat the bottom of the pan. Pour ⅓ cup of the egg mixture into the center of the pan. Fry for 2-3 minutes until golden brown on the bottom. Carefully flip it over and continue to cook for another 2 minutes until browned on the bottom and cooked through.
Place the egg foo young on a sheet tray lined with paper towels to absorb any excess oil. Repeat with the remaining egg mixture, you may need to add more oil during the cooking process.
Serve immediately with your favorite sides and some of the sauce drizzled on top. Garnish with the remaining sliced green onions.
Notes
Nutrition does not take into account the oil needed to cook this dish.
This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
Tons of custom options, see my tips above on that.
Great use of leftovers!
This reheats and freezes well, see my tips above on how to store.
Use as a main course or side dish.
Use light soy sauce to cut the sodium in this dish.