Veggie Supreme Egg Foo Young

🕒 Prep: 10 min
🔥 Cook: 8 min
🍽 Serves: 4
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Veggie Supreme Egg Foo Young is a delightful spin on a classic Chinese-American dish, bursting with fresh vegetables and savory flavors. Perfect for a quick weeknight dinner or a lazy weekend brunch, this recipe is sure to become a family favorite.

Ingredients for Veggie Supreme Egg Foo Young

Eggs are the foundation of this dish, providing both texture and protein. They form the base that holds all the veggies together. Bean sprouts add a delightful crunch, while shredded carrots bring a touch of sweetness. Sliced bell peppers contribute a burst of color and a slightly tangy flavor. Diced onions and minced garlic provide aromatic depth that enhances the overall taste.

Soy sauce and oyster sauce lend a rich, umami flavor that ties everything together. The sesame oil adds a nutty aroma that complements the savory notes, and a bit of vegetable oil is used for cooking to ensure a golden, crispy exterior. Finally, a sprinkle of sliced scallions offers a fresh, onion-like finish as a garnish.

Tips & Tricks

  • Use fresh, crisp vegetables for the best texture. Avoid overcooking them to maintain their crunch.
  • If you're not a fan of oyster sauce, mushroom sauce is a great vegetarian alternative.
  • Make sure the pan is hot enough before adding the batter to achieve that crispy exterior.

Serving Suggestions

Veggie Supreme Egg Foo Young pairs beautifully with steamed jasmine rice or fried rice for a complete meal. A side of lightly sautéed greens like bok choy or broccoli complements the dish perfectly. For a bit of heat, serve with a drizzle of sriracha or your favorite hot sauce.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to add mushrooms, snap peas, or zucchini for extra variety.
What if I don't have a non-stick pan?
Make sure to use enough oil and heat the pan well to prevent sticking.
Is this dish freezer-friendly?
While it's best enjoyed fresh, you can freeze them. Reheat in the oven to regain some crispiness.

Veggie Supreme Egg Foo Young Recipe Walkthrough

Start by cracking the eggs into a large bowl. Beat them gently until the yolks and whites are fully combined. Add the soy sauce, oyster sauce, and sesame oil. Season with a pinch of salt and pepper, then give it all a good whisk until everything is mixed well. This savory egg mixture sets the stage for the flavors to come.

Next, incorporate the bean sprouts, shredded carrots, bell peppers, onions, and garlic into the egg mixture. Stir the vegetables in, ensuring they are evenly coated. This step ensures every bite is packed with flavor and texture.

Heat a non-stick frying pan over medium heat and add vegetable oil. Once the oil is shimmering, pour a ladleful of the egg and vegetable mixture into the pan. Let it cook undisturbed for about 3-4 minutes until the bottom is beautifully golden brown.

With a gentle flip, cook the other side for another 3-4 minutes. You're looking for that perfect balance—a crispy outside and a slightly soft inside. Repeat this process with the remaining mixture. Serve each patty immediately, garnished with sliced scallions for a pop of freshness.

Why You'll Love This Recipe

  • Quick and easy to make, ready in under 30 minutes.
  • Loaded with fresh vegetables, making it both healthy and satisfying.
  • Versatile enough to be customized with your favorite veggies.
  • A perfect balance of savory flavors with a hint of umami from the oyster sauce.

Ingredients

4 large eggs
1 cup bean sprouts
1/2 cup shredded carrots
1/2 cup sliced bell peppers
1/4 cup diced onions
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper to taste
1/4 cup sliced scallions for garnish

Step-by-step Instructions

1. In a large bowl, beat the eggs and mix in the soy sauce, oyster sauce, sesame oil, salt, and pepper.
2. Add the bean sprouts, carrots, bell peppers, onions, and garlic to the egg mixture and stir well.
3. Heat the vegetable oil in a non-stick frying pan over medium heat.
4. Pour a ladleful of the mixture into the pan and cook for 3-4 minutes until the bottom is golden brown.
5. Flip the patty and cook the other side for another 3-4 minutes.
6. Repeat with the remaining mixture.
7. Garnish with sliced scallions before serving.

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