Description
Vegetarian Egg Foo Young is a delightful fusion of fluffy eggs and colorful vegetables, perfect for any occasion. Each golden-brown patty is infused with the savory aromas of garlic and onions, making it an irresistible dish for family gatherings or cozy weeknight meals. Quick to prepare and endlessly customizable, this recipe ensures a satisfying experience that will leave everyone craving more.
Ingredients
Scale
- 4 large eggs
- 1 cup bell peppers (diced, red or yellow)
- 1 cup mushrooms (sliced, fresh)
- 1/2 cup green onions (chopped)
- 1/2 cup carrots (grated)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil (for frying)
Instructions
- Wash and chop the bell peppers, mushrooms, green onions, and grate the carrots. Set aside.
- In a large bowl, whisk together the eggs until frothy.
- Fold in the prepared vegetables until evenly mixed.
- Heat cooking oil in a non-stick skillet over medium heat until hot.
- Scoop the mixture into the skillet using a ladle and cook until golden brown on each side (about 3-4 minutes).
- Transfer cooked patties to paper towels to drain excess oil. Serve warm with soy sauce or alongside rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 patty (100g)
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 240mg