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Vegetable Egg Foo Young
Delicious, homemade egg foo young that pairs well with rice and other veggies.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Asian, Chinese
Servings:
12
egg pancakes (approximately)
Calories:
107
kcal
Equipment
Large Skillet
Ingredients
Egg Patties
10
large
eggs
1
tsp.
sesame oil
2
tbsp.
coconut aminos
⅓
cup
finely grated carrots
1
cup
finely chopped water chestnuts
½
cup
green peas
(frozen, thawed or fresh)
1
cup
bean sprouts
½
cup
green onions
(light parts separated from dark parts - ¼ cup of each)
Gravy
1
cup
chicken broth
(or stock)
¼
cup
coconut aminos
1
tbsp.
balsamic vinegar
2
tsp.
granular sweetener
(or 1 tbsp. maple syrup)
1
tbsp.
arrowroot powder
½
tsp.
grated, fresh ginger
3
medium
garlic cloves
(minced)
1
tsp.
sesame oil
US Customary
-
Metric
Instructions
Combine all the omelet ingredients in a large mixing bowl. Whisk well to combine.
Combine all the gravy ingredients and whisk to blend.
Pour into a pot and bring to a boil.
About the time it starts to boil, you'll notice it has thickened. Remove from heat and let cool.
Warm some oil in a skillet.
Using a ladle, put some batter in the skillet and cook like a pancake, flipping as needed.
Once all your omelets are cooked, layer them on a plate, pour some sauce over them, and garnish with green onions.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
pancakes with approximately 1 ½ tbsp. gravy
|
Calories:
107
kcal
|
Carbohydrates:
9
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
155
mg
|
Sodium:
240
mg
|
Potassium:
150
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
907
IU
|
Vitamin C:
5
mg
|
Calcium:
32
mg
|
Iron:
1
mg