Veggie Egg Foo Yong
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Veggie Egg Foo Yong



  • ½ cup chicken stock

  • 2 scallions, finely chopped

  • 3 tbsp. light soy sauce

  • 3 tbsp. Shaoxing wine (Chinese rice wine) or sherry

  • 1 ½ tbsp. black vinegar or Worcestershire sauce

  • 1-inch piece of fresh ginger, peeled and grated or finely chopped

  • 2 large cloves garlic, grated or finely chopped

  • 1 tbsp. toasted sesame oil

  • 1 rounded tbsp. cornstarch


  • 10 large eggs

  • 2 tbsp. less-sodium soy sauce

  • 1 tbsp. toasted sesame oil

  • 2 cups bean sprouts

  • 1 can (8 oz.) whole water chestnuts, drained and thinly sliced

  • 6 scallions, very thinly sliced on an angle

  • ⅓ cup (a fat handful) snow peas or sugar snap peas, thinly sliced on an angle

  • 1 red chile (such as Fresno), finely chopped

  • Peanut oil or safflower oil, for frying (about 1/4 cup)


Step 1

In a small saucepan, mix all the ingredients for the sauce except the cornstarch. In a small bowl, whisk the cornstarch and about 1/4 cup warm water, then whisk into the saucepan. Bring to a bubble over medium-high heat. Reduce heat to low. Simmer until the sauce thickens and the flavors meld, about 10 minutes. 

Step 2

In a large bowl, whisk the eggs, soy sauce, and 1 tbsp. sesame oil. Stir in the bean sprouts, water chestnuts, scallions, snow peas, and chile. 

Step 3

In a small nonstick skillet, heat 1 tbsp. peanut oil, one turn of the pan, over medium-high. Add a quarter of the eggs (about 1 cup). Cover and cook until the omelet puffs up and the bottom is browned, 3 to 4 minutes. Flip the omelet over and cook until browned, 2 to 3 minutes more. Slide the omelet onto a plate. Repeat with more peanut oil and the remaining eggs. 

Step 4

Serve the omelets topped with the sauce.

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