Vegetable Egg Foo Young
Vegetable Egg Foo Young
Ingredients
For the Egg Foo Young Patties
- 6 eggs
- 1 1/2 cups bean sprouts, rinsed and drained
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup sliced mushrooms, such as cremini or shiitake
- 3 green onions, thinly sliced
- 1/4 cup all-purpose flour
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
For the Gravy
- 1 1/2 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, or vegetarian stir-fry sauce
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Prepare the vegetables: Shred the cabbage and carrots, slice the mushrooms and green onions. Rinse and thoroughly drain the bean sprouts.
⏱️ 10 min
- 2
Make the patty mixture: In a large mixing bowl, whisk the eggs until well beaten. Add the prepared bean sprouts, shredded cabbage, shredded carrots, sliced mushrooms, green onions, all-purpose flour, soy sauce, sesame oil, and black pepper. Mix until all ingredients are well combined.
⏱️ 5 min
- 3
Heat the oil: Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
⏱️ 2 min
- 4
Fry the patties: Spoon about 1/4 cup of the egg mixture per patty into the hot oil, flattening slightly with the back of the spoon or spatula. Fry 2-3 patties at a time, depending on your skillet size, for 3-4 minutes per side, until golden brown and cooked through. The center should be set.
⏱️ 10 min
- 5
Drain and keep warm: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Keep them warm while you cook the remaining mixture. Repeat until all the egg mixture is used.
⏱️ 5 min
- 6
Prepare the gravy: In a small saucepan, whisk together the chicken or vegetable broth, soy sauce, oyster sauce (or vegetarian stir-fry sauce), and granulated sugar. Bring the mixture to a simmer over medium heat.
⏱️ 3 min
- 7
Thicken the gravy: In a small separate bowl, whisk the cornstarch with the cold water to create a smooth slurry. Slowly pour the cornstarch slurry into the simmering gravy, whisking constantly, until the gravy thickens to your desired consistency. Cook for 1-2 minutes more, stirring, until it becomes glossy.
⏱️ 3 min
- 8
Serve: Arrange 2-3 warm egg foo young patties per serving on plates. Generously spoon the hot gravy over the patties and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetable Egg Foo Young
Ingredients
For the Egg Foo Young Patties
- 6 eggs
- 1 1/2 cups bean sprouts, rinsed and drained
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup sliced mushrooms, such as cremini or shiitake
- 3 green onions, thinly sliced
- 1/4 cup all-purpose flour
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
For the Gravy
- 1 1/2 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, or vegetarian stir-fry sauce
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Prepare the vegetables: Shred the cabbage and carrots, slice the mushrooms and green onions. Rinse and thoroughly drain the bean sprouts.
⏱️ 10 min - 2
Make the patty mixture: In a large mixing bowl, whisk the eggs until well beaten. Add the prepared bean sprouts, shredded cabbage, shredded carrots, sliced mushrooms, green onions, all-purpose flour, soy sauce, sesame oil, and black pepper. Mix until all ingredients are well combined.
⏱️ 5 min - 3
Heat the oil: Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
⏱️ 2 min - 4
Fry the patties: Spoon about 1/4 cup of the egg mixture per patty into the hot oil, flattening slightly with the back of the spoon or spatula. Fry 2-3 patties at a time, depending on your skillet size, for 3-4 minutes per side, until golden brown and cooked through. The center should be set.
⏱️ 10 min - 5
Drain and keep warm: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Keep them warm while you cook the remaining mixture. Repeat until all the egg mixture is used.
⏱️ 5 min - 6
Prepare the gravy: In a small saucepan, whisk together the chicken or vegetable broth, soy sauce, oyster sauce (or vegetarian stir-fry sauce), and granulated sugar. Bring the mixture to a simmer over medium heat.
⏱️ 3 min - 7
Thicken the gravy: In a small separate bowl, whisk the cornstarch with the cold water to create a smooth slurry. Slowly pour the cornstarch slurry into the simmering gravy, whisking constantly, until the gravy thickens to your desired consistency. Cook for 1-2 minutes more, stirring, until it becomes glossy.
⏱️ 3 min - 8
Serve: Arrange 2-3 warm egg foo young patties per serving on plates. Generously spoon the hot gravy over the patties and serve immediately.
⏱️ 2 min