Egg Foo Young
Egg Foo Young is a Chinese egg omelette dish made with vegetables like carrots, mushrooms, bean sprouts, and bell peppers. Served with a simple and flavorful gravy topping.
Servings 2 people
Calories 76kcal
Ingredients
For the Egg Foo Young
- 4 large eggs
- ¼ cup bean sprouts, chopped
- ⅓ cup chopped mushrooms
- 1 ½ tablespoon soy sauce
- 1 ½ teaspoons sesame oil
- ¼ cup diced white onion
- ⅓ cup chopped matchstick carrots
- ½ red bell pepper, diced
For Gravy:
- 1 cup chicken, vegetable, or beef broth
- 2 ½ tablespoon soy sauce
- 1 tablespoon cornstarch
Instructions
- Place eggs into a medium bowl and beat till combined.
- Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside.
- In a non-stick skillet, add a tablespoon of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers. Cook, while stirring every so often, till vegetables are tender.
- Remove veggies from heat and allow them to cool for a few minutes. Add to the egg mixture and stir.
- Add a little oil (¼-1/2 tsp) to a medium skillet over medium heat. When skillet has warmed start to make the omelettes.
- Use ⅓ cup portions of the egg mixture. Allow it to cook 2-3 minutes, flip, and allow it to cook an additional 1-2 minutes. Transfer to a plate. Repeat this process to use all of the egg mixture.
- Serve over rice with gravy.
For Gravy:
- Place all gravy ingredients in a sauce pan. Whisk and cook over medium heat till the gravy simmer. Allow the gravy to simmer and thicken. Remove from heat and serve with the eggs.