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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 3people
Calories 419kcal
Author CookingTheGlobe
Ingredients
For the omelet:
1canbean sprouts, drained (or use fresh bean sprouts instead)
4water chestnuts, chopped
½cupchopped green onions
½cupchopped celery
1cupmushrooms
6largeeggs
1teaspoonsesame oil
½teaspoonsalt
For the gravy:
1cupchicken broth
1tablespoonsoy sauce
2teaspoonssugar
2teaspoonsvinegar
1tablespooncornstarch
2tablespoonswater
Instructions
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!
Notes
The amounts of the veggies are not strict for this recipe. You can use more or less any of them.The gravy adapted from Food.com