Vegetarian Shrimp Egg Foo Young
Delight in the savory flavors of Vegetarian Shrimp Egg Foo Young, a plant-based twist on the classic Chinese-American dish. This veggie-packed recipe features a protein-rich combination of plant-based shrimp, fluffy eggs, and a medley of colorful vegetables like green bell peppers, grated carrots, and bean sprouts. Enhanced with aromatic garlic and ginger and a hint of soy sauce, this dish balances hearty and fresh flavors perfectly. Each golden-brown egg pancake is cooked to perfection and topped with a velvety homemade sauce made from vegetable stock, adding a luxurious touch. Ready in just 35 minutes, this quick and satisfying recipe is perfect for weeknight dinners or brunch gatherings. Serve it with rice or noodles for a complete meal that's both comforting and packed with plant-based goodness.
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Ingredients
- 200 grams Vegetarian shrimp (e.g., a plant-based seafood alternative)
- 4 pieces Large eggs
- 1 medium Green bell pepper, finely chopped
- 1 medium Carrot, grated
- 3 pieces Green onions, chopped
- 1 cup Bean sprouts
- 2 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.25 teaspoon Ground white pepper
- 1 tablespoon Cornstarch
- 1 cup Water
- 1 cup Vegetable stock
Directions
Step 1
In a large bowl, whisk the eggs until well beaten. Add the vegetarian shrimp, chopped bell pepper, grated carrot, chopped green onions, bean sprouts, minced garlic, grated ginger, soy sauce, and ground white pepper. Mix until all ingredients are well combined.
Step 2
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Step 3
Pour a ladle full of the egg mixture into the skillet to form a small pancake. Cook for about 3-4 minutes on one side until it's set and golden brown.
Step 4
Carefully flip the egg foo young and cook the other side for another 3-4 minutes. Repeat with the remaining egg mixture, adding more oil as needed.
Step 5
To make the sauce, mix the cornstarch with water in a small saucepan, ensuring there are no lumps. Add vegetable stock and bring to a simmer on medium heat, stirring until the sauce thickens.
Step 6
Serve the egg foo young hot with the sauce drizzled on top or on the side.
Nutrition Facts
| Serving size | (1294.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1073.5 |
| Total Fat 69.1g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 26.0g | |
| Cholesterol 744mg | 0% |
| Sodium 2774.3mg | 0% |
| Total Carbohydrate 75.2g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 17.3g | |
| Protein 48.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 314.8mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1787.8mg | 0% |
Source of Calories