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Vegetable Egg Foo Young

Name: Vegetable Egg Foo Young
Prep time: 13 min
Total time: 13 min
Cuisine: Chinese-American
Ingredients: bean sprouts — 473 g; fresh white mushrooms — 237 g; carrot — 118 g; yellow onion — 118 g; scallions — 400 g; eggs — 600 g; salt — 3 g; white pepper — 1 g; dark sesame oil — 5 g; vegetable oil — 54 g; low-sodium beef broth — 355 g; soy sauce — 30 g; hoisin sauce — 15 g; cornstarch — 15 g; granulated sugar — 4 g

Vegetable Egg Foo Young reads umami 5.8, sweetness 5.1 and richness 4.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.5 / 10
Sweet & Fruity — 5.4 / 10
Sour & Bright — 1.1 / 10
Bitter & Earthy — 2.3 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 5.8 · Sweetness 5.1 · Richness 4.9 · Salinity 4.9 · Allium 3.8 · Nutty 3.4 · Funk & Ferment 2.6 · Herbaceous 2.3 · Earthy 2.1 · Sourness 1.1 · Bitterness 1.0 · Fruity 0.9 · Heat 0.6 · Warm Spice 0.6 · Floral 0.6

What's in it (15)

bean sprouts — 473 g
fresh white mushrooms — 237 g
carrot — 118 g
yellow onion — 118 g
scallions — 400 g
eggs — 600 g
salt — 3 g
white pepper — 1 g
dark sesame oil — 5 g
vegetable oil — 54 g
low-sodium beef broth — 355 g
soy sauce — 30 g
hoisin sauce — 15 g
cornstarch — 15 g
granulated sugar — 4 g

Time & effort: about 13 min · effort: involved

Nutrition (per 100 g, engine-estimated): 76.1 kcal, 4.5 g protein, 5 g fat, 3.8 g carbs

Dietary: Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Rinse the bean sprouts and pat dry. In a large bowl, combine the bean sprouts, mushrooms, carrot, onion, and the white parts of the scallions (reserve the sliced scallion greens for garnish).
In a separate bowl, whisk the eggs with the salt, white pepper, and sesame oil until fully blended with no streaks of white, about 1 minute.
Pour the egg mixture over the vegetables and stir gently just until combined; the vegetables should be evenly coated but not broken down.
Make the gravy: in a small saucepan, whisk the vegetable broth, soy sauce, hoisin sauce, and sugar together and bring to a simmer over medium heat, 2-3 minutes.
Stir the cornstarch with 2 tablespoons cold water until smooth, then whisk it into the simmering broth. Cook, whisking constantly, until the gravy thickens and turns glossy, 1-2 minutes; remove from heat, cover, and keep warm.
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Ladle the egg-vegetable mixture into the skillet in scant 1/2-cup portions, about 4 at a time, spreading each into a 3-inch patty. Fry until deeply golden on the first side, 3-4 minutes.
Flip each patty and fry until golden on the second side and fully set with no runny egg when pressed, 3 minutes more. Transfer to a paper-towel-lined plate and repeat with the remaining 2 tablespoons oil and egg mixture, for 8 patties total.
Divide the patties among plates, 2 per serving, and spoon the warm gravy generously over top.
Sprinkle with the reserved scallion greens and serve immediately, while the patties are hot and crisp at the edges.

Dishes with a similar flavor shape

Vegetable Japchae — Korean
Japchae (잡채) — Korean
One-Pan Vegetable Fried Rice with Egg — Chinese-American
Vegetable Fried Rice — Chinese-American
Korean-Style Marinated Skirt Steak With Grilled Scallions — Korean

Keep reading: what umami, sweetness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.