Veggie Loaded Egg Foo Yung
For extra flavor, add 1 or 2 teaspoons oyster sauce to the egg mixture with the other seasonings. Vegetarians can use a vegetarian version of oyster sauce made with mushrooms.
INGREDIENTS | SERVES 2 to 4
- 2 tablespoons vegetable or peanut oil, divided
- ½ medium onion, chopped
- ¼ pound button mushrooms, thinly sliced
- 1 medium carrot, shredded
- 1 red bell pepper, seeded and diced
- 1 cup mung bean sprouts
- 6 eggs
- ¼ teaspoon salt
- Freshly ground white pepper to taste
- 1 teaspoon Asian sesame oil
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the onion and the mushrooms. Stir-fry for about 2 minutes or until the onion begins to soften.
Stir in the shredded carrot and red bell pepper. Stir-fry for 1 minute, then add the bean sprouts. Remove the vegetables from the pan.
Beat the eggs lightly, stirring in the salt, pepper, and sesame oil. Stir in the cooked vegetables.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the egg mixture. Cook until golden brown on both sides, turning over once during cooking. Serve hot.
Vegetable Stir-Fry Times
Softer vegetables like zucchini and bell peppers need to be stir-fried for only a couple of minutes, while thicker, harder vegetables like broccoli and carrots take longer. If you're planning to combine several types of vegetables in a stir-fry and aren't sure about cooking times, simply stir-fry them all separately and combine them in the wok in the final stages of cooking.
