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A serving of Vegetable Egg Foo Young smothered in brown gravy and topped with chopped green onions, served with rice.

Vegetable Egg Foo Young (no meat)

This version reminded me how satisfying vegetables can be when they’re cooked gently and seasoned well.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Chinese
Servings 4 patties

Equipment

  • Skillet

Ingredients
  

Egg Patties

  • 4 eggs
  • 1/2 cup shredded cabbage
  • 1/4 cup carrots, julienned
  • 1/4 cup green onions
  • to taste Salt and pepper

Gravy

  • 1.5 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • as needed Cornstarch slurry For thickening

Instructions
 

  • Whisk eggs with salt and pepper.
  • Stir in vegetables.
  • Cook egg patties in a skillet until golden on both sides.
  • Simmer the vegetable broth, soy sauce, and sesame oil together in a small saucepan.
  • Thicken the simmering liquid with the cornstarch slurry until the gravy reaches your desired consistency.
  • Serve the gravy over the cooked vegetable patties.

Notes

This recipe is suitable for vegetarians and families looking for simple meatless dinners. By Grace Williams, Contributor at Recipes by Betty.
Keyword Asian Cuisine Recipes, Asian Food Ideas, Asian Food Recipes, Asian Recipes Authentic, Chinese Cooking Recipes, Easy Asian Dishes, Easy Asian Food, Japanese Food Recipes, Japanese Meals, Korean Food Recipes, Vegetable Egg Foo Young (no meat)