Are you ready to transform your home cooking with an irresistible Chinese classic that's both easy to make and incredibly delicious? Vegetable Egg Foo Yung is not just a recipe; it's a culinary adventure that brings the vibrant flavors of Chinese cuisine right to your kitchen. Imagine golden, crispy egg patties packed with fresh vegetables, offering a perfect balance of texture and taste that will have everyone at your dining table asking for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 4 large eggs
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/2 cup diced bell pepper
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large mixing bowl, crack the 4 large eggs and whisk them thoroughly until well beaten and slightly frothy.
- Add the bean sprouts, chopped green onions, and diced bell peppers to the beaten eggs. Mix all ingredients together until evenly distributed.
- Season the egg mixture with soy sauce, salt, and pepper. Gently stir to ensure all ingredients are well combined.
- Heat a large non-stick skillet or wok over medium-high heat. Add enough oil to generously coat the bottom of the pan.
- Once the oil is hot, ladle about 1/4 cup of the egg mixture into the pan, creating a small pancake-like shape. Cook for 2-3 minutes until the bottom is golden brown.
- Carefully flip the egg patty and cook the other side for an additional 1-2 minutes until fully set and golden.
- Repeat the process with remaining egg mixture, adding more oil as needed between batches.
- Transfer cooked Egg Foo Yung patties to a plate lined with paper towels to absorb excess oil.
- Serve hot, optionally with additional soy sauce or a light brown gravy on the side.
Tips
- Whisk eggs thoroughly to create a light, airy texture that makes your Egg Foo Yung irresistibly fluffy.
- Use a non-stick skillet or well-seasoned wok to prevent sticking and ensure perfect golden-brown edges.
- Don't overcrowd the pan - cook egg patties in batches to maintain the ideal crispy texture.
- Chop vegetables uniformly to ensure even distribution and consistent cooking.
- For extra flavor, consider adding minced garlic or ginger to your egg mixture.
- Let excess oil drain on paper towels to keep your Egg Foo Yung crisp and not greasy.
- Serve immediately for the best taste and texture - these patties are best enjoyed fresh and hot!
Nutrition Facts
Calories: 175kcal
Carbohydrates: 7g
Protein: g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 372mg
