Vegetable Egg Foo Yung


 bean sprouts (about 3 cups)
1/2 cup thinly sliced onions
1/2 cup thinly sliced celery 
1 CAN of water chestnuts
1/4 teaspoon salt 
3 tablespoons flour
4 eggs
Oil, for cooking 

2 cups low-sodium stock
2 tablespoons soy sauce
2 tablespoons corn starch
1 teaspoon five-spice powder - SEE BELOW FOR RECIPE
1/4 cup cold water

Place the vegetables in a medium bowl and sprinkle on the flour and salt, mix well to distribute the flour and coat the vegetables. Break the eggs into a small bowl and add the sesame oil. Beat the eggs with a fork to combine the eggs and oil, then pour this mixture onto the vegetables.

Heat about a tablespoon of cooking oil in a nonstick skillet. Using a disher or large spoon, scoop portions of the egg-vegetable mixture into the pan, flattening them as you place them. Fry on one side until golden brown, then flip then and fry on the second side.

Meanwhile, heat the stock and soy sauce to boiling in a saucepan. Mix the cornstarch and five spice power in a small bowl, then add the cold water and stir until the cornstarch is incorporated. Add this to the boiling  stock and stir well. Let it boil for a few moments to thicken. If it's thicker than you prefer, add more stock or water. Taste for seasoning, and add more soy sauce, if desired.

    • 1 teaspoon ground cinnamon
    • 1 teaspoon crushed anise seed or 1 star anise, ground
    • 1/4 teaspoon crushed fennel seed
    • 1/4 teaspoon freshly ground pepper (or 1/4 teaspoon Szechuan pepper)
    • 1/8 teaspoon ground cloves.


    1. Mix all ingredients together. Store in a covered container. Makes about 3 teaspoons.