Best Vegetable Egg Foo Young Recipe

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Our Vegetable Egg Foo Young Recipe is a Chinese-style omelet with sauteed vegetables and soy sauce gravy that makes a quick takeout. A excellent main or side dish recipe!  


For the vegetable – 1 tablespoon vegetable oil – 1 cup small-diced sweet onion – 1/2 cup small-diced green bell pepper – 1/2 cup small-diced red bell pepper – 1/2 cup grated carrot For the sauce – 3/4 cup soy sauce or light soy sauce – 2/3 cup + 2 tablespoons water – 1/3 cup unsalted chicken stock or chicken broth – 1/4 cup granulated sugar – 1/4 cup Shaoxing wine – 1 & 1/2 tablespoons oyster sauce – 1 tablespoon dark soy sauce – 2 tablespoons cornstarch For assmebly – 8 large eggs well beaten – 1 cup roughly chopped fresh mung bean sprout – 1/2 cup thinly sliced green onions green part only, or spring onion – 1 tablespoon soy sauce – 1 teaspoon toasted sesame oil – 1/2 teaspoon garlic powder – oil for pan frying


Add oil to a large skillet over medium-low heat. Onion, green, red, and chopped carrot should be added once hot. Pour the top into the skillet and cook for 15 minutes, 

Step 1

stirring regularly, until the vegetables are softened and the onion transparent. Prepare the sauce while the vegetables cook.  

Step 2

Over medium heat, combine soy sauce, water, chicken stock, sugar, wine, oyster sauce, and dark soy sauce in a small saucepan. Whisk sugar dissolve and simmer.  

Step 3

Mix cornstarch and water in a small bowl. Keep whisking as you carefully add the cornstarch slurry at a simmer. Whisk until thickened, then remove from heat.  

Step 4

Mix the beaten eggs, mung bean sprouts, half the green onions, soy sauce, sesame oil, and garlic powder in a large bowl to produce the egg mixture.  

Step 5

Stir in cooked vegetables and set aside. Heat a small 8-inch skillet on medium. Add enough oil to coat the pan bottom. Pour ⅓ cup of egg mixture into the pan center.  

Step 6

Fry until bottom is golden brown, 2-3 minutes. Flip carefully and cook for 2 more minutes until browned and done. On a sheet tray, absorb egg foo young oil with paper towels. 

Step 7

Repeat with remaining egg mixture, adding oil as required. Add sauce to your favorite sides and serve immediately. Garnish with leftover sliced green onions. 

Step 8


-Calories: 139kcal -Carbohydrates: 12g -Protein: 8g -Fat: 6g -Saturated Fat: 2g -Polyunsaturated Fat: 2g -Monounsaturated Fat: 2g -Trans Fat: 0.02g -Cholesterol: 149mg -Sodium: 1324mg -Potassium: 211mg -Fiber: 1g -Sugar: 8g -Vitamin A: 1598IU -Vitamin C: 19mg -Calcium: 40mg -Iron: 2mg

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