Vegetable Egg Foo Yung ~ A Healthier Way

A take on a more complicated dish from Shanghai, Egg Foo Yung has been a very popular menu item on Chinese-American restaurant for decades.

I've taken the opportunity to lighten it up by reducing the oil and salt, using egg substitute, using whole wheat flour.

I also swapped out the bay shrimp with cooked vegetables in the gravy recipe for this healthier

For the vegetables in the gravy I precooked them by giving them a quick saute in a vegetable-oil sprayed non-stick skillet; this time the combination was diced zucchini with red and orange sweet bell peppers.

It received a thumbs up at my house, and no one missed the extra calories or fat!

I've posted a printable version both the OLD and the NEW healthy recipe on my recipe blog.

You can access the recipes by clicking HERE.


  1. I usually make my egg foo yung with a can of mixed Chinese vegetables instead of just bean sprouts, but that's an interesting twist putting the vegetables in the gravy. I'll have to try it.

  2. Lovely photos! I love all of the veggies!

  3. Mary this looks outstanding...
    Beautiful colors!

  4. You two must be feeling soo healthy..
    And it all looks so wonderful..My appetite first opens up with my eyes.

  5. Mary, that looks absolutely delicious.

  6. Great recipe! Can't wait to try it.


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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