Vegetable Egg Foo Young

16 ingredients
4 steps

Ingredients

  • FOR THE OMELET:
  • 1 can (14 Oz. Size) Bean Sprouts, Drained
  • 4 Water Chestnuts, Chopped
  • 1/2 cups Chopped Green Onions
  • 1/2 cups Chopped Celery
  • 1 cup Mushrooms
  • 6 Large Eggs
  • 1 teaspoon Sesame Oil
  • 1/2 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

Directions

  1. 1
    Cook bean sprouts, chestnuts, green onions, celery, and mushrooms in a frying pan until softened, about 5 minutes. Let cool.
  2. 2
    Add eggs, oil, and salt to a bowl and beat with a fork. Add fried veggies to the mixture and mix well.
  3. 3
    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.
  4. 4
    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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