Vegetable Egg Foo Young is like a vegetable stuffed omelette made with golden eggs, mixed, and a soy sauce topping that’s ready in less than 30 minutes.

I’ve been making our own homemade favorite Chinese takeout dishes years. It’s healthier and I can usually find a way to make it taste even more amazing as well.

And that’s absolutely the case with this Vegetable Egg Foo Young recipe. Super easy, flavorful and one of our favorite dishes to make at home.

When you make this for dinner one night, you’ll get gorgeous golden brown eggs that provide a nice texture and flavor to the omelette like dish.

The sauce is kind of salty, but it compliments the whole dish, and that’s pretty much what you expect when eating at your favorite restaurant. But, don’t let that deter you, I shared a few suggestions on how to lower the saltiness below.

Trust me, if you’ve never made Egg Foo Young, or never had it, this is the recipe to try to make your own Easy Vegetable Egg Foo Young right in the comforts of your own kitchen.

Some of our other favorite takeout type recipes we have on our site include: Sesame Chicken, Tik Tok Ramen, and Sweet and Sour Chinese Chicken.

WHY THIS RECIPE WORKS:

Great way to get some extra vegetables in your diet.
A yummy meal ready super fast, ready in under 30 minutes
Perfect recipe to build off of to customize to fit your taste buds.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Vegetable oil
Sweet onion
Green bell pepper
Red bell pepper
Carrot
Soy sauce
Water
Unsalted chicken stock
Granulated sugar
Shaoxing wine
Oyster sauce
Dark soy sauce
Cornstarch
Eggs
Bean sprouts
Green onions
Toasted sesame oil
Garlic powder

HOW TO MAKE VEGETABLE EGG FOO YOUNG, STEP BY STEP:

In a large skillet over medium-low heat, add the oil. Once hot, add the onion, green bell peppers, red bell peppers, and grated carrot. Add the top to the skillet and cook until the vegetables are softened and the onion is translucent, occasionally stirring for 15 minutes.
While the vegetables are cooking, make the sauce. Place the soy sauce, water, chicken stock, sugar, wine, oyster sauce, and dark soy sauce into a small saucepan over medium heat.
Whisk until the sugar dissolves and bring to a simmer.
In a small bowl, whisk together the cornstarch and water.
Once at a simmer, slowly stream in the cornstarch slurry, whisking constantly. Continue to whisk until thickened, then take off heat.
To make the egg mixture, add the beaten eggs, bean sprouts, half of the green onions, soy sauce, sesame oil, and garlic powder to a large bowl and stir to combine.
Add the cooked vegetables and stir well, set aside.
Heat a small roughly 8-inch skillet over medium heat. Add enough oil to coat the bottom of the pan and pour ⅓ cup of the egg mixture into the center of the pan. Fry for 2-3 minutes until golden brown on the bottom. Carefully flip it over and continue to cook for another 2 minutes until browned on the bottom and cooked through.
Place the egg foo young on a sheet tray lined with paper towels to absorb any excess oil. Repeat with the remaining egg mixture, you may need to add more oil during the cooking process.
Serve immediately with your favorite sides and some of the sauce drizzled on top. Garnish with the remaining sliced green onions.

WHAT OTHER VEGETABLES CAN I ADD?

This Vegetable Egg Foo Young is delicious just with these vegetables, but if you want to trade some out, or simply add more, you can do whatever you like. Some ideas that I think would be good are: mushrooms, zucchini, peas, snow peas, and celery.

WHAT IF I CAN’T FIND THE RIGHT WINE?

If you’re having trouble finding the Shaoxing wine, don’t stress. Instead, just use a dry white wine or more use more of the unsalted chicken stock in its place.

CAN I ADD ANY MEAT?

If you’re looking to make this dish with some protein, you can absolutely do that. Pick your protein choice, then cut it out into small pieces so it’s easy to eat with the rest of the recipe.

Some protein ideas to add are chicken, shrimp, pork, or even some tofu would all work well nicely with this Vegetable Egg Foo Young.

You will want to make sure that your meat is cooked through before adding it to the egg mixture so it ensures that it is cooked through.

HOW TO STORE:

Leftover Vegetable Egg Foo Young and the sauce can be stored in separate containers. Leftovers will keep up to 5 days in the refrigerator.

You can keep them longer by freezing, again separately in different containers for up to 3 months.

Defrost in the refrigerator overnight and then feel free to reheat leftovers in the oven or in the microwave until warmed all the way through.

TIPS AND TRICKS:

Can’t find dark soy sauce? No worries, you can omit it, or add some more regular soy sauce. It adds a nice depth of flavor and provides the right coloring, but it is not required.
The oyster sauce can also be hard to locate if your store doesn’t have a good ethnic food section, so you can omit it if necessary.
Also, you can skip the entire sauce if you don’t want to use it. Just add some soy sauce drizzled on top. If you want to use something else, try a packet of beef gravy to add to the top.
You need to store the sauce and Egg Foo Young in different containers if possible.
This is a great recipe to work off of and use as a base. I shared more vegetable options to add and more protein to add above.
If you’re struggling to find the right wine, I shared replacements you can use above.
If looking to decrease the saltiness of the dish, use light soy sauce rather than original.

Looking for the perfect Chinese takeout recipe that makes enough to feed the whole family and have leftovers? Then you need to try this delicious Vegetable Egg Foo Young. With the perfect sauce and flavor, this recipe is sure to be one that everyone loves.

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If you’ve tried this VEGETABLE EGG FOO YOUNG or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Vegetable Egg Foo Young