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Vegetarian Style Egg Foo Young

This is a classic Chinese dish with a vegetarian twist on it and this twist is one that you are going to certainly love.


2 cups of peas, fresh and shelled
2 cups of bean sprouts, mung
1 bunch of green onions, finely chopped and with the green and white parts separated
2 carrots, medium in size and shredded
10 eggs, large in size and beaten
1 cup of vegetable broth
2 tbsp. of mirin
3 tbsp. of soy sauce
1 tbsp. of cornstarch
tsp. of salt
tsp. of white pepper, optional
1 tbsp. of water
Some cooking spray


Preparation time: 50 minutes
Serves: 4


Preheat your oven to 350 degrees. As your oven heats up use a medium to large sized baking dish and coat it with a generous amount of cooking spray. Set aside.

Take a large sized mixing bowl and mix together your large eggs and salt with a whisk. Whisk together until the eggs are thoroughly beaten.

Then add in your green onion, shredded carrots, peas and bean sprouts. Continue to mix until thoroughly blended together.

Spread this mixture evenly in your baking dish and place into your oven. Bake your dish for at least 30 minutes or until the edges of the mixture begin to brown.

While your eggs are cooking in the oven take out a medium sized saucepan and combine your mirin, white pepper, vegetable broth and soy sauce together. Bring this mixture to a rolling boil before reducing the heat to a simmer. Allow this mixture to simmer for at least 5 minutes.

While this mixture is simmering combine your cornstarch with a bit of water and mix until the cornstarch dissolves completely. Add this mixture into your broth and stir occasionally as it cooks on the lowest heat setting for a couple of minutes or until the sauce is thick in consistency.

Once your eggs are browned at the edges remove them from your oven and remove completely from your baking dish. Place the eggs onto serving plates and pour your broth over the top of it. Serve immediately.

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