Chinese Vegetarian Egg Foo Yung
Hello, dear reader! Today, I invite you to join me on a culinary adventure as we explore the wonders of a dish that has captured my heart and taste buds - the delightful Vegetarian Egg Foo Yung.
Equipment
- 1 wok
- 1 bowl
- 1 plate
- 1 separate bowl
Ingredients
- 3 tablespoons peanut oil or as needed
- Rice for serving
For omelet
- 6 eggs beaten
- 1 cup bean sprouts
- 1/4 cup green onions minced
- 1/4 cup Chinese cabbage shredded
- 4 water chestnuts minced
- 1/2 cup ground vegetarian meat substitute or tofu chopped
- 1 teaspoon soy sauce
For thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
For Sauce
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons vinegar
- Rice for serving
Instructions
- In a bowl, combine the ingredients for the omelet. Mix well.
- Heat a wok over moderate heat. Swirl in the oil.
- Scoop out about 1⁄3 cup of the egg mixture, and spread it in a circular motion into the wok.
- When bottom is browned, flip it over to brown other side. Transfer it to a plate.
- Stir the egg mixture, and scoop to make another omelet. Repeat until the omelet mixture is used up.
- Combine the cornstarch and water to make thickener.
- Mix the ingredients for the sauce in a saucepan. Bring it to a boil and simmer.
- Stir in the thickener, and simmer until it is thick enough to coat a spoon.
- Serve with omelet (egg foo young). The sauce may be poured over the omelet, or served in a separate bowl. Place omelet over rice for serving.
Video
Notes
One of the best things about Vegetarian Egg Foo Yung is how versatile it is. You can create a veggie medley using your favorite vegetables, such as bell peppers, carrots, mushrooms, and bean sprouts. The key is to finely chop or shred the vegetables to ensure they cook evenly and blend seamlessly with the eggs. Feel free to experiment and add your own twist to make it truly unique!