Ingredients
- 1 tablespoon vegetable oil plus more if needed
- 1 cup bean sprouts
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1/4 cup diced yellow onion
- 1/4 cup shredded carrots
- 6 large eggs
- 1 tablespoon low-sodium soy sauce
- 1/4 cup thinly sliced green onions
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Kosher salt and white pepper to taste
Instructions
- Heat 1 tablespoon of the oil over medium heat in a large skillet. Add the bean sprouts, bell peppers, yellow onion, and carrots. Cook until the vegetables are softened.
- In a large bowl, whisk the eggs and soy sauce together. Add the softened vegetables and half of the green onions. Stir to combine.
- In the same skillet, add 1 more tablespoon of oil if needed to coat the pan. Pour 1/4 of the egg mixture into the skillet, forming a pancake shape. Cook for 3-4 minutes on each side until golden brown and cooked through. Repeat with remaining mixture, making 4 pancakes.
- In a small saucepan, whisk together vegetable broth and cornstarch dissolved in 2 tablespoons of water. Bring to a simmer over medium heat, stirring constantly until the sauce thickens. Add salt and pepper to taste if desired. Remove from heat.
- Serve the egg foo young pancakes topped with the thickened sauce and sprinkle with the remaining green onions.
