The Pioneer Woman Tasty Kitchen
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Vegetable Egg Foo Young

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Level: Easy

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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.

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