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Vegetable Egg Foo Young
Recipe

19 INGREDIENTS • 18 STEPS • 40MINS

Vegetable Egg Foo Young

4.3
3 ratings
Egg Foo Young is an omelette dish in Chinese-American restaurants that is fried rather than pan-fried. There are many different versions in the U.S., some with gravy and some without.
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Egg Foo Young is an omelette dish in Chinese-American restaurants that is fried rather than pan-fried. There are many different versions in the U.S., some with gravy and some without.
40MINS
Total Time
$3.17
Cost Per Serving
Ingredients
Servings
2
US / Metric
Fresh Ginger
1 slice
Onion
3 1/2 Tbsp
Onions
Canola Oil
1/4 cup
Canola Oil
Unsalted Chicken Stock
1 1/2 cups
Unsalted Chicken Stock
Soy Sauce
1 1/2 Tbsp
Chicken Bouillon Powder
1/4 tsp
Chicken Bouillon Powder
Salt
1/4 tsp
Sherry Wine
1 Tbsp
Sherry Wine
Ground White Pepper
1 dash
Ground White Pepper
Sesame Oil
1/4 tsp
Sesame Oil
Napa Cabbage
3 1/2 Tbsp
Napa Cabbage
Bean Sprouts
2 1/2 Tbsp
Frozen Peas and Carrots
2 Tbsp
Frozen Peas and Carrots
Frying Oil
as needed
Frying Oil
Nutrition Per Serving
VIEW ALL
Calories
447
Fat
34.7 g
Protein
12.6 g
Carbs
20.2 g
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Vegetable Egg Foo Young
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author_avatar
The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
In a pot with Canola Oil (1/4 cup) at medium low heat, add chopped Onions (1 1/2 Tbsp) and Fresh Ginger (1 slice).
step 1 In a pot with Canola Oil (1/4 cup) at medium low heat, add chopped Onions (1 1/2 Tbsp) and Fresh Ginger (1 slice).
step 2
Cook until onions turn brown in color then strain into a cup, saving the flavored oil.
step 2 Cook until onions turn brown in color then strain into a cup, saving the flavored oil.
step 3
Add the flavored oil back into the pot and add in All-Purpose Flour (1/4 cup).
step 3 Add the flavored oil back into the pot and add in All-Purpose Flour (1/4 cup).
step 4
Mix until there are no lumps.
step 4 Mix until there are no lumps.
step 5
Add in Unsalted Chicken Stock (1 1/2 cups) a 1/4 cup at a time. Make sure to stir in between additions until smooth before adding the next 1/4 cup.
step 5 Add in Unsalted Chicken Stock (1 1/2 cups) a 1/4 cup at a time. Make sure to stir in between additions until smooth before adding the next 1/4 cup.
step 6
Add in Soy Sauce (1 1/2 Tbsp), Granulated Sugar (1/2 tsp), Salt (1/4 tsp), Sesame Oil (1/4 tsp), Chicken Bouillon Powder (1/4 tsp), Sherry Wine (1 Tbsp), Oyster Sauce (1 Tbsp), Dark Soy Sauce (1/2 tsp) and Ground White Pepper (1 dash). Stir until combined.
step 6 Add in Soy Sauce (1 1/2 Tbsp), Granulated Sugar (1/2 tsp), Salt (1/4 tsp), Sesame Oil (1/4 tsp), Chicken Bouillon Powder (1/4 tsp), Sherry Wine (1 Tbsp), Oyster Sauce (1 Tbsp), Dark Soy Sauce (1/2 tsp) and Ground White Pepper (1 dash). Stir until combined.
step 7
Transfer gravy into serving bowl and set aside.
step 7 Transfer gravy into serving bowl and set aside.
step 8
Slice the Napa Cabbage (3 1/2 Tbsp) into strips.
step 8 Slice the Napa Cabbage (3 1/2 Tbsp) into strips.
step 9
Finely chop the Onions (2 Tbsp)
step 9 Finely chop the Onions (2 Tbsp)
step 10
In a pot or wok of boiling water, start by blanching the onions for 5 to 10 seconds. Add in the Bean Sprouts (2 1/2 Tbsp) and Frozen Peas and Carrots (2 Tbsp) and blanch for 20 seconds and drain.
step 10 In a pot or wok of boiling water, start by blanching the onions for 5 to 10 seconds. Add in the Bean Sprouts (2 1/2 Tbsp) and Frozen Peas and Carrots (2 Tbsp) and blanch for 20 seconds and drain.
step 11
Use a paper towel to wipe off excess moisture. This ensures that it doesn't fall apart when frying. Then transfer the vegetables to a bowl.
step 11 Use a paper towel to wipe off excess moisture. This ensures that it doesn't fall apart when frying. Then transfer the vegetables to a bowl.
step 12
Crack the Farmhouse Eggs® Large Brown Eggs (2) and add them in. Mix the eggs and vegetables together just until there are no egg whites and all vegetables are coated.
step 12 Crack the Farmhouse Eggs® Large Brown Eggs (2) and add them in. Mix the eggs and vegetables together just until there are no egg whites and all vegetables are coated.
step 13
Heat some Frying Oil (as needed) to 340 degrees F (70 degrees C).
step 13 Heat some Frying Oil (as needed) to 340 degrees F (70 degrees C).
step 14
Use a ladle and scoop half a cup of the egg mixture.
step 14 Use a ladle and scoop half a cup of the egg mixture.
step 15
Gently lower the egg mixture into the oil using the side of the wok as support. Fry for about 40 to 50 seconds on one side. Pour some of the hot oil on top of the egg so that it won't break when flipping.
step 15 Gently lower the egg mixture into the oil using the side of the wok as support. Fry for about 40 to 50 seconds on one side. Pour some of the hot oil on top of the egg so that it won't break when flipping.
step 16
Pour some of the hot oil on top of the egg so that it won't break when flipping. Flip the egg and cook for another 20 to 30 seconds.
step 16 Pour some of the hot oil on top of the egg so that it won't break when flipping. Flip the egg and cook for another 20 to 30 seconds.
step 17
Set aside to drain the excess oil.
step 17 Set aside to drain the excess oil.
step 18
Serve with the prepared gravy and enjoy!
step 18 Serve with the prepared gravy and enjoy!
Tags
Dairy-Free
Comfort Food
Chinese
Side Dish
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