Description
The famous Chinese-American creation, this Vegetable Egg Foo Young is a perfect meatless version featuring bean sprouts, mushrooms, and more!
Ingredients
- FOR THE OMELET:
- 1 can (14 Oz. Size) Bean Sprouts, Drained
- 4 Water Chestnuts, Chopped
- ½ cups Chopped Green Onions
- ½ cups Chopped Celery
- 1 cup Mushrooms
- 6 Large Eggs
- 1 teaspoon Sesame Oil
- ½ teaspoons Salt
- FOR THE GRAVY:
- 1 cup Chicken Broth
- 1 Tablespoon Soy Sauce
- 2 teaspoons Sugar
- 2 teaspoons Vinegar
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water
Preparation
Cook bean sprouts, chestnuts, green onions, celery, and mushrooms in a frying pan until softened, about 5 minutes. Let cool.
Add eggs, oil, and salt to a bowl and beat with a fork. Add fried veggies to the mixture and mix well.
Divide the mixture into equal parts (I made 3) and fry in a skillet on both sides until ready. A small skillet works best for that.
Make gravy by heating broth, soy sauce, sugar, and vinegar in a saucepan. In a small bowl, mix cornstarch and water and add it into the broth. Cook until gravy boils and thickens. Don’t forget to stir! Serve over the omelet.
