Is vegetable egg foo young healthy?

Yes, vegetable egg foo young can be a very healthy dish—especially when made at home. It's naturally low in carbs and high in protein thanks to the eggs. The vegetables provide fiber, vitamins, and antioxidants. If you're watching fat intake, pan-frying in a nonstick skillet with minimal oil instead of deep frying helps. You can even serve it with baked boneless chicken thighs or a side salad for a balanced plate. Just be mindful of the sauce if you're cutting back on sodium.

What is egg foo young sauce made of?

The classic egg foo young sauce is a savory gravy made with soy sauce, broth, cornstarch, and a bit of sugar. Some versions include oyster sauce or sesame oil for added flavor. It’s thickened on the stove until glossy, then spooned generously over each patty. The sauce brings everything together and gives vegetable egg foo young its signature takeout taste.

What’s the difference between egg foo young and an omelet?

While both are egg-based, they’re quite different in style. An omelet is usually cooked quickly in a pan with minimal oil and folded over fillings like cheese or ham. Egg foo young is more like a fritter or patty—mixed with vegetables, ladled into hot oil, and cooked until the edges crisp. Plus, it’s topped with sauce, unlike the drier finish of most omelets. Think of vegetable egg foo young as a crispy, saucy, flavor-packed cousin to the traditional omelet.

What ingredients are in Foo Young?

The essential ingredients in vegetable egg foo young are eggs and finely chopped vegetables. Common veggies include cabbage, bean sprouts, scallions, carrots, and mushrooms. Seasonings like soy sauce, garlic, and white pepper bring out the flavor. Some versions include protein like shrimp, chicken, or pork, but the vegetarian version stands beautifully on its own. If you want a full meatless spread, pair it with vegan oatmeal cookies for a sweet, satisfying finish.

What ingredients are in Foo Young?

The essential ingredients in vegetable egg foo young are eggs and finely chopped vegetables. Common veggies include cabbage, bean sprouts, scallions, carrots, and mushrooms. Seasonings like soy sauce, garlic, and white pepper bring out the flavor. Some versions include protein like shrimp, chicken, or pork, but the vegetarian version stands beautifully on its own. If you want a full meatless spread, pair it with vegan oatmeal cookies for a sweet, satisfying finish.

Vegetable Egg Foo Young: 5-Step Quick & Crispy Takeout Favorite

Description

This vegetable egg foo young is crispy, savory, and made with simple ingredients you already have at home. A takeout classic you’ll love to recreate in your kitchen.

Ingredients

Scale

5 large eggs

2 cups shredded cabbage

1/2 cup bean sprouts

1/4 cup chopped mushrooms

2 scallions, sliced

1/2 teaspoon garlic powder

1 tablespoon soy sauce

2 tablespoons oil for frying

For the sauce:

1 cup vegetable broth

2 tablespoons soy sauce

1 teaspoon cornstarch

1/2 teaspoon sugar

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk the eggs in a mixing bowl until smooth.

2. Stir in all chopped vegetables and soy sauce.

3. Heat oil in a skillet over medium-high heat.

4. Scoop 1/3 cup of the egg mixture into the pan to form patties.

5. Cook for 3–4 minutes per side until golden and cooked through.

6. In a saucepan, combine broth, soy sauce, sugar, and cornstarch.

7. Cook the sauce over medium heat until thickened.

8. Serve the patties with warm sauce poured on top.

Notes

Use any combination of vegetables you like.

Add tofu or cooked shrimp for extra protein.

Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Chinese-American

Nutrition

Serving Size: 2 patties
Calories: 220
Sugar: 2g
Sodium: 420mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 10g
Cholesterol: 190mg