1

Begin by preparing all the vegetables. Thinly slice the carrot and mushrooms, and finely chop the green onion. In a mixing bowl, add the eggs, soy sauce, cornstarch, water, salt, and pepper, then whisk until combined.

2

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Once hot, add the carrots and mushrooms. Sauté them for about 3 to 4 minutes until they soften.

3

Next, stir in the bean sprouts and half of the green onions, cooking for an additional 1 to 2 minutes until everything is heated. Remove the mixture from the skillet and set aside.

4

In the same skillet, add the remaining tablespoon of vegetable oil and allow it to heat up. Pour a quarter of the egg mixture into the skillet, spreading it evenly to form a round shape.

5

Cook for about 2 to 3 minutes until the bottom is lightly golden. Spoon a portion of the vegetable mixture onto one half of the omelet and gently fold the other half over the top.

6

Cook for an additional 1 to 2 minutes to let it set and turn a little crispy. Remove from the skillet and keep warm while repeating the steps with the remaining egg mixture and vegetables.

7

For a garnish, drizzle a little sesame oil over the top before serving and sprinkle the remaining green onions for added flavor.

8

Enjoy your homemade Egg Foo Young with your favorite dipping sauces.

4

• Add different vegetables like bell peppers or zucchini for variety.
• Incorporate some diced tofu for a vegetarian protein option.
• Top it with a sweet and sour sauce instead of the usual soy sauce.

• For a fluffier texture, beat the eggs well to incorporate air.
• You can add diced ham, shrimp, or chicken for extra protein.
• Make sure your skillet is hot enough before adding the egg mixture, so it cooks evenly.

• fat: 15g
• fiber: 2g
• protein: 15g
• calories: 270
• carbohydrates: 20g

Egg Foo Young is a balanced dish that provides good protein from eggs and nutrients from vegetables, making it a healthy dinner choice.

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