Golden Veggie Egg Foo Young Recipe: A Tasty Chinese Classic

Creamy eggs and vibrant vegetables dance together in this crispy vegetable egg foo young that brings the bustling streets of China right to your kitchen.

Golden-brown patties sizzle with promise, inviting you to savor each delectable bite.

The harmonious blend of fresh ingredients creates a symphony of textures and flavors.

Packed with nutrition and bursting with umami, this dish offers a delightful twist on traditional comfort food.

Crisp edges give way to a soft, pillowy interior that melts in your mouth.

Every forkful promises a culinary adventure that connects you to rich Asian cooking traditions.

Prepare to transform your dinner routine with this irresistible egg foo young that will have everyone asking for seconds.

What Goes Into Vegetable Egg Foo Young

• Eggs: Provide rich, silky foundation for the dish, choose fresh, organic eggs for best flavor and texture.
• Soy Sauce: Adds deep umami flavor, select low-sodium version for healthier option.
• Sesame Oil: Delivers authentic Asian aroma, use toasted sesame oil for intense nutty essence.
• Garlic Powder: Infuses subtle aromatic kick, opt for high-quality, freshly ground powder.
• White Pepper: Introduces gentle spicy undertone, select finely ground version for smooth distribution.

• Bean Sprouts, Carrots, Mushrooms, Green Onions, Bell Peppers, Cabbage: Create vibrant color palette and diverse textures, choose crisp, fresh seasonal vegetables for maximum crunch and nutrition.

Tools Used For Vegetable Egg Foo Young

• Large Mixing Bowl: Essential for combining eggs and chopping vegetables.
• Whisk: Perfect for blending eggs and seasonings smoothly.
• Cutting Board: Needed for chopping fresh vegetables.
• Sharp Knife: Ideal for precise vegetable cutting.
• Spatula or Wooden Spoon: Great for stirring and mixing ingredients.
• Measuring Spoons: Helps accurately measure soy sauce and seasonings.
• Non-stick Skillet or Griddle: Crucial for cooking egg foo young patties.
• Spatula: Helps flip and transfer egg patties while cooking.

How To Make Vegetable Egg Foo Young

• Whisk the Flavor Base

Crack eggs into a mixing bowl and blend them with aromatic seasonings that will spark your taste buds. Add a splash of soy sauce, a hint of sesame oil, a sprinkle of garlic powder, and a dash of white pepper to create a harmonious foundation for your egg foo young.

• Toss in the Veggie Medley

Grab a colorful array of fresh vegetables like crunchy bean sprouts, vibrant carrots, earthy mushrooms, zesty green onions, sweet bell peppers, and crisp cabbage. Gently fold these veggies into your egg mixture, ensuring every ingredient gets a delicious coating of the seasoned eggs.

• Sizzle and Transform

Heat a non-stick pan with a touch of oil and pour in your vegetable-packed egg mixture. Cook until the bottom turns golden and crispy, then carefully flip to create a perfectly cooked, restaurant-worthy egg foo young. The result will be a gorgeous, fluffy pancake bursting with textures and flavors that’ll make your taste buds dance.

Tips To Improve Vegetable Egg Foo Young

• Perfect Egg Distribution: Whisk eggs thoroughly to ensure even coating and prevent clumpy vegetable patches in your patties.
• Make-Ahead Magic: Prep vegetable and egg mixture up to 4 hours in advance and store covered in the refrigerator for quick cooking later.
• Gluten-Free Adaptation: Replace traditional soy sauce with tamari or coconut aminos to make the recipe completely gluten-free and suitable for sensitive diets.
• Protein Power Boost: Add diced tofu, cooked chicken, or shrimp to the egg mixture for extra protein and more substantial meal options.
• Crispy Texture Trick: Use a well-seasoned cast-iron skillet or non-stick pan with minimal oil to achieve golden, crispy edges on your egg foo young patties without excessive greasiness.

Serving Vegetable Egg Foo Young Fresh

• Brunch Brilliance: Serve these fluffy egg patties alongside crispy hash browns and fresh fruit for a colorful morning meal that packs nutrition and flavor.
• Restaurant-Style Plating: Arrange the Egg Foo Young on a warm plate, drizzle with homemade brown gravy, and garnish with extra chopped green onions for an authentic Chinese restaurant experience.
• Protein-Packed Power Bowl: Create a hearty bowl by placing the Egg Foo Young over steamed jasmine rice, then top with additional stir-fried vegetables and a sprinkle of sesame seeds for extra crunch and visual appeal.
• Quick Lunch Wrap: Slice the Egg Foo Young into strips, tuck inside a warm tortilla with some crisp lettuce and a dash of sriracha for a portable, satisfying midday meal that breaks away from boring sandwiches.

How To Store Vegetable Egg Foo Young Easily

• Quick Refrigeration Strategy: Store leftover egg foo young in an airtight container in the refrigerator for up to 3 days, keeping the crispy texture intact by placing a paper towel inside to absorb excess moisture.
• Freezing Smart Solution: Individually wrap each patty in plastic wrap, then place in a freezer-safe bag, which allows easy reheating of single servings and maintains quality for up to 1 month.
• Reheating Magic Trick: Revive cold egg foo young by warming in a skillet over medium heat with a touch of oil, which helps restore the original crispy edges and prevents sogginess.
• Veggie Prep Shortcut: Chop and store vegetables in separate sealed containers in the refrigerator up to 2 days before cooking, saving time during meal preparation and ensuring fresh, crisp ingredients.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 180 kcal

Servings: 5

Crispy Vegetable Egg Foo Young Recipe

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4.7 from 35 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Chinese-inspired vegetable egg foo young creates a delightful fusion of crispy pancakes filled with tender vegetables and fluffy eggs. Savory ingredients combine to deliver a satisfying meal that brings restaurant flavors directly to home kitchens with minimal effort.

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Ingredients

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• 6 large eggs
• 1 cup bean sprouts
• ½ cup shredded carrots
• ½ cup sliced mushrooms
• ½ cup green onions, chopped
• ½ cup bell peppers, finely chopped
• ½ cup shredded cabbage (optional)
• 3 tbsps soy sauce
• 2 tsps sesame oil
• ½ tsp garlic powder
• ½ tsp ground white pepper
• 2 tbsps vegetable oil (for frying)
• 1 cup chicken or vegetable broth
• 1 tbsp oyster sauce (optional)
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsps water
• 1 tsp rice vinegar (optional)

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Instructions

1. Egg Mixture Preparation: Combine eggs with soy sauce, sesame oil, garlic powder, and white pepper in a large mixing bowl, whisking vigorously until smooth and fully integrated.
2. Vegetable Incorporation: Fold bean sprouts, carrots, mushrooms, green onions, bell peppers, and cabbage into the seasoned egg mixture, ensuring each vegetable is evenly distributed and coated.
3. Skillet Preparation: Preheat a non-stick skillet over medium-high heat, lightly greasing the surface with cooking oil to prevent sticking and promote even cooking.
4. Patty Formation and Cooking: Carefully ladle the egg-vegetable mixture into the skillet, creating individual patties that allow the colorful vegetable medley to shine through. Cook for 3-4 minutes until the bottom develops a golden-brown crust, then skillfully flip to achieve an equally crisp exterior.
5. Serving: Transfer the perfectly cooked Egg Foo Young patties to a serving plate, allowing any excess oil to drain. Optionally garnish with additional green onions for a fresh, vibrant touch.

Notes

• Optimize Vegetable Texture: Chop vegetables uniformly and pat them dry to prevent excess moisture, ensuring crispy and perfectly formed patties.
• Control Egg Ratio: Maintain a balanced egg-to-vegetable proportion to prevent patties from falling apart during cooking.
• Master Heat Management: Use medium-high heat and watch carefully to achieve golden-brown edges without burning, adjusting temperature as needed.
• Enhance Flavor Depth: Consider adding a splash of rice wine or a pinch of white pepper for an extra layer of authentic Chinese-style taste.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Mixing
• Cuisine: Chinese

Nutrition

• Serving Size: 5
• Calories: 180
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 150 mg