Ingredients
Egg Mixture
- 8 large eggs (well beaten)
- 1/2 cup green onions (thinly sliced)
- 1 cup mung bean sprouts (roughly chopped)
- 1 tablespoon light soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon garlic powder
Vegetables
- 1 tablespoon cooking oil
- 1 cup diced red onion
- 1/2 cup julienned carrot
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 2 fresh shiitake mushrooms (chopped)
Sauce
- 3/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 2/3 cup water
- 1/3 cup vegetable stock
- 1/4 cup sugar
- 1 tablespoon vegetarian oyster sauce
- 2 tablespoons cornstarch
Instructions
- Soften the Vegetables: Heat the cooking oil in a large skillet over medium-low heat. Add the diced red onion, green bell pepper, red bell pepper, chopped shiitake mushrooms, and julienned carrot. Cover the skillet and cook, stirring occasionally, until the vegetables are soft and the onions turn translucent, about 8-10 minutes.
- Make the Sauce: While the vegetables cook, combine the light soy sauce, dark soy sauce, water, vegetable stock, sugar, and vegetarian oyster sauce in a small saucepan over medium heat. Whisk gently until the sugar dissolves and the mixture comes to a light simmer.
- Thicken the Sauce: In a small bowl, mix the cornstarch with a little water until smooth. Slowly stir this mixture into the simmering sauce and cook for about 1 minute until the sauce thickens and becomes glossy. Remove from heat and set aside.
- Prepare the Egg Mixture: In a large bowl, combine the beaten eggs, mung bean sprouts, thinly sliced green onions, 1 tablespoon light soy sauce, toasted sesame oil, and garlic powder. Stir until well combined and evenly seasoned.
- Combine Eggs and Vegetables: Add the cooked vegetables to the egg mixture and gently stir to distribute the vegetables evenly throughout. Set aside briefly while heating the pan.
- Fry the Egg Foo Young: Heat a small skillet over medium heat and add enough oil to lightly coat the bottom. Pour a portion of the egg mixture into the pan, spreading slightly to form a small, thick pancake. Let it cook until the bottom turns golden brown, about 3-4 minutes. Carefully flip and cook the other side until fully set and lightly browned, about 2-3 minutes more.
- Drain and Repeat: Transfer the cooked egg foo young to a paper towel-lined tray to absorb any excess oil. Repeat frying with the remaining egg mixture, adding more oil to the pan as needed between batches.
- Serve and Enjoy: Serve the vegetable egg foo young immediately with warm rice. Drizzle generously with the prepared sauce and garnish with additional green onions if desired. Enjoy this flavorful and satisfying dish!
Notes
- You can substitute shiitake mushrooms with button or cremini mushrooms if unavailable.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
- Ensure the pan is hot before adding the egg mixture to get a nice crispy edge.
- Cook the egg foo young in batches without overcrowding the pan for best results.
- The sauce can be made ahead and warmed before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
