I just made this Vegetable Egg Foo Young Recipe and I’m not kidding when I say it turns pantry scraps into a ridiculously good Chinese omelette you’ll want on repeat.

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I’m obsessed with Vegetable Egg Foo Young because it hits all the right notes: fluffy, savory, and a little crispy at the edges. I love how this Chinese Omelette feels like a blank canvas for mushrooms, but especially when those shiitake mushrooms show up they make it savory in a real way.

But it’s not precious, it’s honest dinner that comes together fast and demands second helpings. And the smell of eggs filling the kitchen makes me drop whatever I’m doing.

Simple, messy, and totally addictive. I crave that saucy, soy hit every time.

No regrets, ever. Seriously.

Always seconds.

Ingredients

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4 large eggs, beaten — main binder and fluffy protein, keeps it hearty.
1 cup bean sprouts — crunchy, fresh bite that lightens things up.
1 cup mushrooms — earthy chewiness, adds umami and texture.
1 cup cabbage — crisp shred, adds moisture and mild sweetness.
1 small carrot — bright color and subtle sweet crunch.
3 scallions (white) — savory base note, great when cooked.
3 scallions (green) — fresh finish, pops on top raw.
7 oz firm tofu — extra protein, soaks flavors and adds creaminess.
1 tsp fresh ginger — zippy warmth, it wakes the whole dish.
1 garlic clove — punchy aroma, optional but nice when used.
2 tbsp soy sauce — salty umami glue, ties ingredients together.
1 tsp sesame oil — nutty finish, use sparingly for aroma.
1/4 tsp pepper — gentle heat, nothing overpowering.
1/2 tsp salt — basic seasoning, adjust to taste obviously.
2 tbsp veg oil for frying — crisp, nonstick surface for golden edges.
1 cup vegetable broth for gravy — savory sauce base, keeps it saucy.
2 tbsp soy sauce for gravy — deepens gravy, adds soy depth.
1 tsp sugar for gravy — balances salt, cuts bitterness quietly.
1 tbsp cornstarch slurry — thickens gravy so it clings nicely.
Fresh cilantro garnish — bright herbal pop, optional but lovely.
Extra scallions garnish — crunchy, green sparkle on top.
Chili sauce or sriracha — spicy kick for those who like heat.

Ingredient Quantities

4 large eggs, beaten

1 cup bean sprouts, trimmed

1 cup shiitake or button mushrooms, thinly sliced

1 cup napa cabbage or green cabbage, finely shredded

1 small carrot, grated

3 scallions, thinly sliced (white and green parts separated)

7 oz firm tofu, crumbled or diced small (about 200 g, optional but nice)

1 tsp fresh ginger, minced

1 garlic clove, minced (optional)

2 tbsp soy sauce, plus extra for serving

1 tsp sesame oil

1/4 tsp ground white or black pepper

1/2 tsp salt, or to taste

2 tbsp vegetable oil for frying

1 cup vegetable broth for gravy

2 tbsp soy sauce for gravy

1 tsp sugar for gravy

1 tbsp cornstarch mixed with 2 tbsp cold water for gravy slurry

Fresh cilantro or extra scallions for garnish, optional

Chili sauce or sriracha for serving, optional

How to Make this

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1. Prep the veg and tofu first: trim bean sprouts, thinly slice mushrooms, finely shred cabbage, grate the carrot, thinly slice scallions keeping whites and greens separate, mince ginger and garlic, and crumble or dice the tofu into small pieces.

2. In a large bowl whisk 4 eggs with 2 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp pepper and 1/2 tsp salt; stir in the prepared vegetables, tofu, and scallion whites until combined. Let the mixture sit 5 minutes so the veggies soften a bit and the flavors mingle.

3. Heat a large nonstick skillet or cast iron pan over medium heat and add about 1 tbsp vegetable oil; once hot but not smoking, spoon about 1/3 cup of egg mixture per patty into the pan and flatten slightly to form small pancakes. Work in batches so you dont crowd the pan.

4. Fry the patties 2 to 3 minutes per side, until golden brown and set in the middle; add a little more oil between batches as needed. Transfer cooked patties to a plate and keep warm covered with foil.

5. If you want them extra tender, cover the pan briefly for 30 seconds after flipping once, that steams them a bit and cooks through without burning the outside.

6. For the gravy, wipe out the pan leaving any flavorful bits, add 1 cup vegetable broth, 2 tbsp soy sauce and 1 tsp sugar; bring to a gentle simmer and scrape up browned bits with a spatula.

7. Stir the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) again and slowly whisk into the simmering broth until the sauce thickens to a glossy gravy. Taste and adjust with salt or more soy sauce if needed.

8. Return the egg patties to the pan or pour gravy over them on a serving plate so each patty gets coated. Let everything heat together for a minute so flavors marry.

9. Garnish with scallion greens and cilantro if using, serve with extra soy sauce and chili sauce or sriracha on the side for those who like heat.

10. Tip: Don’t overmix the eggs or the patties get tough. Use medium heat and be patient frying; golden color equals flavor. Leftovers reheat well in a skillet or microwave, just reheat the gravy separately so it stays silky.

Equipment Needed

1. Large cutting board and a sharp chef’s knife (for trimming sprouts, slicing mushrooms, shredding cabbage and chopping tofu)
2. Box grater or coarse grater (for the carrot)
3. Mixing bowls (one big for the egg mixture and veggies, plus a small one for the cornstarch slurry)
4. Whisk or fork (to beat the eggs and mix sauces)
5. Rubber spatula and a thin metal spatula (one for mixing and one for flipping the patties)
6. Large nonstick skillet or cast iron pan (you need something that browns well)
7. Measuring spoons and measuring cup (for soy, oil, broth, cornstarch etc)
8. Plate or tray and foil, plus tongs or a slotted spoon (to hold cooked patties and transfer them back to the gravy)

FAQ

Q: Can I make this vegan or egg-free? A: Yes. Replace eggs with 1 cup chickpea flour mixed with 1 to 1 1/4 cups water and a pinch of turmeric and salt, or use a commercial egg replacer. Press the tofu firmly and increase it to 10 oz for more body. Use vegetable oil and vegan soy sauce for the gravy.

Q: Do I have to use shiitake mushrooms or can I use others? A: Any mushroom works. Button, cremini, or oyster will be fine. Just slice them thin so they cook quickly and mix well with the eggs.

Q: How do I keep the patties from falling apart? A: Drain veggies well so there is not excess water. Lightly press the mixture before scooping to help it bind. Cook them until golden and flip gently with a spatula. If using tofu, crumble it small so it helps hold the mix together.

Q: Can I make the gravy thicker or thinner? A: For thicker gravy, add a touch more cornstarch slurry. For thinner, use more vegetable broth. Whisk the slurry in slowly while the gravy simmers so you dont get lumps.

Q: Can I prepare parts ahead of time? A: Sure. Chop the veggies and make the gravy base a day ahead. Store separately in the fridge. Mix eggs and assemble patties right before frying so they stay fluffy. Patties can be kept in fridge for up to 24 hours before cooking.

Q: Is it okay to freeze these? A: You can freeze cooked patties on a sheet until solid, then bag them. Reheat in a hot skillet or oven to keep them crispy. Gravy freezes okay but may separate a bit, just whisk while reheating to bring it back together.

Egg Foo Young Recipe Easy Vegetarian Substitutions and Variations

Eggs: use 1/2 cup silken tofu blended for a vegan binder, or 4 egg whites if you want less yolk, or 3/4 cup chickpea flour mixed with 1 cup water for a vegan batter.
Firm tofu: swap with tempeh crumbles for a nuttier bite, extra firm cottage cheese if not vegan, or cooked shredded chicken for a non veg option.
Shiitake or button mushrooms: use cremini, oyster mushrooms, or thinly sliced zucchini for a milder, wetter veg option.
Cornstarch slurry: substitute arrowroot powder 1:1, potato starch 1:1, or for a looser gravy whisk 1 tbsp flour into 1/4 cup water then simmer (not as glossy).

Pro Tips

– Dont overcrowd the pan. Give each patty space so they get a good brown crust; if they steam you lose that crisp edge which really adds flavor. Work in batches and keep done ones loosely tented with foil.

– Press extra moisture out of tofu and veggies when you can. Wrap tofu in paper towels or a clean cloth and press for a few minutes, and squeeze out excess water from shredded cabbage and bean sprouts; otherwise the patties will be floppy and the gravy will dilute.

– Taste the gravy before thickening. Cornstarch concentrates saltiness, so simmer and adjust soy or sugar first, then whisk in the slurry slowly until you hit that glossy, saucy texture. If it gets too thick, thin with a splash of broth.

– For a tender inside, cook on medium heat and cover briefly after flipping to steam them through. Don’t overmix the eggs though or the patties turn rubbery. If you want extra aromatics, add a few drops of toasted sesame oil at the end, not during frying.

Egg Foo Young Recipe Easy Vegetarian

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made this Vegetable Egg Foo Young Recipe and I’m not kidding when I say it turns pantry scraps into a ridiculously good Chinese omelette you’ll want on repeat.

Servings

servings

Calories

234

kcal

Equipment: 1. Large cutting board and a sharp chef’s knife (for trimming sprouts, slicing mushrooms, shredding cabbage and chopping tofu)
2. Box grater or coarse grater (for the carrot)
3. Mixing bowls (one big for the egg mixture and veggies, plus a small one for the cornstarch slurry)
4. Whisk or fork (to beat the eggs and mix sauces)
5. Rubber spatula and a thin metal spatula (one for mixing and one for flipping the patties)
6. Large nonstick skillet or cast iron pan (you need something that browns well)
7. Measuring spoons and measuring cup (for soy, oil, broth, cornstarch etc)
8. Plate or tray and foil, plus tongs or a slotted spoon (to hold cooked patties and transfer them back to the gravy)

Ingredients

4 large eggs, beaten
1 cup bean sprouts, trimmed
1 cup shiitake or button mushrooms, thinly sliced
1 cup napa cabbage or green cabbage, finely shredded
1 small carrot, grated
3 scallions, thinly sliced (white and green parts separated)
7 oz firm tofu, crumbled or diced small (about 200 g, optional but nice)
1 tsp fresh ginger, minced
1 garlic clove, minced (optional)
2 tbsp soy sauce, plus extra for serving
1 tsp sesame oil
1/4 tsp ground white or black pepper
1/2 tsp salt, or to taste
2 tbsp vegetable oil for frying
1 cup vegetable broth for gravy
2 tbsp soy sauce for gravy
1 tsp sugar for gravy
1 tbsp cornstarch mixed with 2 tbsp cold water for gravy slurry
Fresh cilantro or extra scallions for garnish, optional
Chili sauce or sriracha for serving, optional

Directions

Prep the veg and tofu first: trim bean sprouts, thinly slice mushrooms, finely shred cabbage, grate the carrot, thinly slice scallions keeping whites and greens separate, mince ginger and garlic, and crumble or dice the tofu into small pieces.
In a large bowl whisk 4 eggs with 2 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp pepper and 1/2 tsp salt; stir in the prepared vegetables, tofu, and scallion whites until combined. Let the mixture sit 5 minutes so the veggies soften a bit and the flavors mingle.
Heat a large nonstick skillet or cast iron pan over medium heat and add about 1 tbsp vegetable oil; once hot but not smoking, spoon about 1/3 cup of egg mixture per patty into the pan and flatten slightly to form small pancakes. Work in batches so you dont crowd the pan.
Fry the patties 2 to 3 minutes per side, until golden brown and set in the middle; add a little more oil between batches as needed. Transfer cooked patties to a plate and keep warm covered with foil.
If you want them extra tender, cover the pan briefly for 30 seconds after flipping once, that steams them a bit and cooks through without burning the outside.
For the gravy, wipe out the pan leaving any flavorful bits, add 1 cup vegetable broth, 2 tbsp soy sauce and 1 tsp sugar; bring to a gentle simmer and scrape up browned bits with a spatula.
Stir the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) again and slowly whisk into the simmering broth until the sauce thickens to a glossy gravy. Taste and adjust with salt or more soy sauce if needed.
Return the egg patties to the pan or pour gravy over them on a serving plate so each patty gets coated. Let everything heat together for a minute so flavors marry.
Garnish with scallion greens and cilantro if using, serve with extra soy sauce and chili sauce or sriracha on the side for those who like heat.
Tip: Don’t overmix the eggs or the patties get tough. Use medium heat and be patient frying; golden color equals flavor. Leftovers reheat well in a skillet or microwave, just reheat the gravy separately so it stays silky.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.