Vegetable Egg Foo Young is a perfect meatless Chinese-American breakfast option. Packed with bean sprouts, water chestnuts, and mushrooms! |

Vegetable Egg Foo Young

Vegetable Egg Foo Young is a meatless variation of a well known Chinese-American dish. Perfect for a weekend breakfast!
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people
Calories 419kcal
Author CookingTheGlobe


For the omelet:

  • 1 can bean sprouts , drained (or use fresh bean sprouts instead)
  • 4 water chestnuts , chopped
  • 1/2 cup chopped green onions
  • 1/2 cup chopped celery
  • 1 cup mushrooms
  • 6 large eggs
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt

For the gravy:

  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water


The omelet:

  • In a skillet, cook the bean sprouts, chestnuts, green onions, celery, mushrooms for about 5 minutes, until slightly softened. Transfer to a plate and let cool.
  • In a big bowl, add the eggs, sesame oil,  and salt. Beat with a fork to combine. Add the cooked veggies and mix well.
  • Add some oil to a skillet. Divide the egg-vegetable mixture into 3 parts or more if you like and cook on both sides until set. I recommend using a smaller skillet for this. Repeat with all the remaining mixture.

The gravy:

  • Heat the broth, soy sauce, sugar, and vinegar in a saucepan. Mix the cornstarch and water in a small bowl and add to the pan. Cook, stirring, until the gravy has boiled and thickened a little bit. Serve over the omelet. Enjoy!


The amounts of the veggies are not strict for this recipe. You can use more or less any of them.
The gravy adapted from


Calories: 419kcal | Carbohydrates: 49.1g | Protein: 28.2g | Fat: 12.6g | Cholesterol: 374.4mg | Sodium: 576.9mg | Sugar: 6.6g | Vitamin A: 950IU | Vitamin C: 6.6mg