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How to Make Egg Foo Young

This Egg Foo Young is a quick and delightful dish! Fluffy omelets packed with veggies and savory sauces make for a satisfying meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Quick, Savory, Vegetarian
Servings: 4 servings

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili sauce
  • 1 teaspoon sesame oil
  • 1 cup water
  • 8 large eggs
  • 1 cup bean sprouts cut in half
  • 1/2 cup red bell pepper finely diced
  • 1/2 cup mushrooms sliced
  • 4 stalks green onions white parts only, sliced
  • 2 cloves garlic minced
  • to taste salt
  • to taste white pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon white pepper or to taste
  • sesame seeds for garnish
  • green onions sliced, for garnish

Instructions

  • In a small bowl, whisk together 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, 2 teaspoons of oyster sauce, 1 tablespoon of rice vinegar, 1 tablespoon of chili sauce, and 1 teaspoon of sesame oil. Gradually add 1 cup of water while continuously stirring until the mixture is smooth. Set aside.
  • In a large mixing bowl, crack the 8 eggs and whisk them until well combined. Add salt and white pepper to taste.
  • To the bowl with the whisked eggs, add the bean sprouts, finely diced red bell pepper, sliced mushrooms, sliced green onions (white parts only), and minced garlic. Stir until everything is evenly coated.
  • Heat a frying pan or wok over medium heat and add 2 tablespoons of vegetable oil. Once the oil is hot, pour in a ladleful of the egg mixture. Cook for about 3-4 minutes on one side until the bottom is golden brown. Carefully flip the omelet and cook for another 2-3 minutes until the other side is golden and the eggs are fully cooked. Repeat with the remaining egg mixture.
  • Once all omelets are cooked, serve them hot drizzled with the prepared sauce. Garnish with sesame seeds and sliced green onions for an extra touch of flavor.

Equipment

  • Mixing Bowl
  • Frying Pan or Wok
  • Spatula
  • Measuring spoons
  • Knife and cutting board

Notes

  • Leftover Egg Foo Young can be stored in an airtight container in the refrigerator for up to 3 days.
  • Wrap each omelet in plastic wrap and place them in a freezer-safe bag for freezing.
  • To reheat, microwave for 1-2 minutes or reheat in a pan over low heat.