Egg Foo Young: A Savory, Veggie-Packed Take on a Classic
- Naturally Vegetarians
- 5 days ago
- 7 min read
Vegetarian egg foo young is a delicious and nutritious twist on the classic Chinese-American dish. The name literally means "hibiscus egg," and you might see it spelled a few different ways: egg foo young, egg foo yung, egg fu yung, or even egg foo yung — all transliterations from the Cantonese language. No matter how it's spelled, it's a simple dish with deep roots and wide appeal.
Traditionally, egg foo young is made with a combination of beaten eggs and a variety of fresh vegetables like bean sprouts, mushrooms, onions, bell peppers, and sometimes even shrimp, pork, or chicken. In this vegetarian version, we skip the meat while keeping all the comforting flavors and textures that make egg foo young so satisfying. The result is a fluffy, savory omelet that’s pan-fried to golden perfection, creating crispy edges and a tender interior.
Historically, egg foo young was believed to have originated from Chinese chefs who immigrated to America. It was a practical way to use up leftover ingredients, making the dish incredibly flexible and adaptable. You can easily customize it with whatever vegetables you have in your refrigerator — making it a perfect clean-out-the-fridge meal while still feeling a little special.
What really makes egg foo young stand out is the savory brown gravy that’s poured over the omelet just before serving. This thick, glossy gravy adds an extra layer of umami flavor, tying the dish together and making each bite rich and satisfying. Even though the gravy may sound complicated, it comes together in just minutes with a few simple pantry ingredients.
One of the best things about this vegetarian egg foo young recipe is how simple and accessible it is. To make things even easier for busy weeknights, I use a bag of frozen stir-fry mix — no chopping or prepping of vegetables required. This shortcut not only saves time but also ensures a consistent texture and variety of vegetables every time you make it. Of course, if you have fresh vegetables on hand, feel free to use them instead — egg foo young welcomes variety.
Whether you’re looking for a quick lunch, a light dinner, or a meatless meal option that still feels hearty and satisfying, vegetarian egg foo young fits the bill perfectly. Paired with steamed brown rice or served on its own, it's a dish that's as comforting as it is convenient — and it might just become a new favorite in your regular rotation. Short on time? Try our quick version using a ready-made stir-fry mix below!
Sound of Manna for July: "God Speaking" by Mandisa
July, historically, is known as the hottest month of the year in the lower 48 states. It speaks to vacation, sunshine, and fun—but it also symbolizes heat, pressure, and, at times, stillness. In the midst of long days and restless nights, we are reminded that God’s voice can come through in unexpected ways.
This month’s Sound of Manna is “God Speaking” by Mandisa, a powerful reminder that God is never silent—even when life feels loud, dry, or overwhelming. The lyrics walk us through scenes of nature, history, and hardship, showing us how God has always used different moments and means to reach us. Whether it’s through the beauty of creation, the pain of a broken heart, or the gentle whisper in our spirit, God is still speaking.
Let the words of this song wash over you like water in the heat of summer. Listen closely—not just to the melody, but to the message. It may be the encouragement you didn’t know you needed. (Lyrics at the end of this post)
Exercise for July: Step Aerobics
Just as Mandisa’s “God Speaking” reminds us to tune in to His voice in every season, step aerobics invites us to move with rhythm, purpose, and presence. It’s a high-energy, low-impact workout that’s great for your heart, legs, and coordination—and can be done at home with a simple step platform or even a sturdy stair.
This July, as the heat rises, we’re choosing a workout that builds endurance and joy. You’ll be surprised how refreshing movement can be when it's linked with spiritual awareness.
Step Aerobics: Getting Started
What You Need:
A step platform, aerobic bench, or a safe stair
Supportive sneakers
A towel and water bottle
A playlist that lifts your spirit (start with “God Speaking”!)
Basic Instructions:
Warm-Up (3–5 minutes):March in place, step-touch side to side, and do gentle knee lifts to prepare your body.
Basic Step (start here):
Step up with your right foot, then your left
Step down with your right foot, then your left
Repeat for 1–2 minutes, then switch starting foot
Add Variety (optional):
V-Step: Step wide up-right, wide up-left, then narrow down-right, down-left
Corner Knee Lift: Step up, lift opposite knee, step down
Step-Touch or Side Leg Lift: After stepping up, add a gentle tap or lift to increase heart rate
Cool Down (3–5 minutes):Slow your pace, march in place, and gently stretch your calves, quads, and hamstrings.
Tips:
Keep your whole foot on the step—never just the toes.
Maintain upright posture with core engaged.
Start slow and build intensity as you get more comfortable.
Spiritual Reflection While You Step: With each move, consider this: What is God speaking to me this month? Use your breath, your beat, and your motion as a space to pray, meditate, or listen inwardly. Even 10 minutes a day can bring physical strength and spiritual clarity.
And just for fun...If you need a little motivation (or a laugh), check out the Martin Lawrence step aerobics GIF at the end of this post. It’s proof that movement doesn’t have to be perfect to be powerful—or joyful! So put on your favorite song, step it out with purpose, and don’t be afraid to smile while you sweat.
Because sometimes, yes—even God speaks through a good laugh. 😄
Classic Egg Foo Young
Vegetables commonly used in Egg Foo Young:
Green onion
Broccoli
Green peas
Snow peas
Carrots
Bell pepper
Water chestnuts
Bamboo shoots
Bean sprouts
Ingredients:
8–10 large eggs
1/4 cup green onions, diced
1/4 cup carrots, diced
1/4 cup green peas
1/4 cup green bell pepper, diced
1/2 cup broccoli, diced
1/4 cup bean sprouts (cut in half) or 1 can water chestnuts, drained and sliced
1 teaspoon white pepper
1 teaspoon pink salt
1 teaspoon minced garlic
1-inch piece fresh ginger root, grated
3 tablespoons sesame oil, divided
3 tablespoons vegetable oil, divided
Gravy Ingredients:
1 cup coconut aminos
1/2 cup cane sugar
2 Tablespoons cornstarch
2 Tablespoons water (for slurry)
Directions:
In a small bowl, whisk together the cornstarch and water to make a smooth slurry. In a saucepan, combine the coconut aminos, cane sugar, and cornstarch slurry. Place over medium heat, stirring constantly, until the mixture comes to a gentle simmer and thickens to a smooth, glossy gravy.
Directions:
In a large bowl, crack the eggs. Add white pepper, salt, and grated ginger. Beat until well blended.
Heat 1 teaspoon each of sesame oil and vegetable oil in a non-stick skillet over medium heat.
Using a ladle or measuring cup, pour about 1/2 to 3/4 cup of the egg mixture into the pan to form one omelet.
Immediately sprinkle a portion of the green onions, carrots, peas, bell pepper, broccoli, and bean sprouts (or water chestnuts) evenly over the egg in the pan.
Cook for 2–3 minutes, gently moving the edges inward as the bottom sets and turns golden brown. Carefully flip and cook the other side for another 1–2 minutes, until fully cooked through.
Repeat the process with the remaining egg mixture and vegetables, adding more oil to the pan as needed.
Serve hot, topped with Egg Foo Young gravy, additional green onions, and sesame seeds if desired.
Portion guide:
If you use 6 eggs: You’ll get about 4–5 omelets.
If you use 10 eggs: You’ll get about 6–8 omelets.
A good portion for each omelet would be about ½ to ¾ cup of the egg mixture per omelet, depending on your skillet size.
Per omelet:
~¾ to 1 egg (depending on total batch size)
~3–4 tablespoons of stir-fry vegetables mixed into the egg
Simplified rule of thumb:
Scoop out ½ to ¾ cup of the mixed batter (egg + veggies) for each omelet.
That will give you evenly sized patties that cook well and are easy to flip.
Quick Egg Foo Young
Ingredients:
Filling:
2 cups stir-fry vegetable mix (thawed to room temperature)
Omelet:
6–10 eggs, beaten
1 teaspoon white pepper
1 teaspoon pink salt
1 teaspoon minced garlic
1 teaspoon ginger root, minced (optional)
3 teaspoons vegetable oil
3 teaspoons sesame oil
Toppings:
Green onions, sliced
Sesame seeds
Directions:
In a large bowl, crack the eggs. Add white pepper, salt, and grated ginger. Beat until well blended.
Heat 1 teaspoon each of sesame oil and vegetable oil in a non-stick skillet over medium heat.
Using a ladle or measuring cup, pour about 1/2 to 3/4 cup of the egg mixture into the pan to form one omelet.
Immediately sprinkle the thawed stir-fry vegetables evenly over the egg in the pan.
Cook for 2–3 minutes, gently moving the edges inward as the bottom sets and turns golden brown. Carefully flip and cook the other side for another 1–2 minutes, until fully cooked through.
Repeat the process with the remaining egg mixture and vegetables, adding more oil to the pan as needed.
Serve hot, topped with Egg Foo Young gravy, additional green onions, and sesame seeds if desired.
Gravy Ingredients:
1 cup coconut aminos
1/2 cup cane sugar
2 Tablespoons cornstarch
2 Tablespoons water (for slurry)
Directions:
In a small bowl, whisk together the cornstarch and water to make a smooth slurry. In a saucepan, combine the coconut aminos, cane sugar, and cornstarch slurry. Place over medium heat, stirring constantly, until the mixture comes to a gentle simmer and thickens to a smooth, glossy gravy.
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