Vegetable Egg Foo Young by
  • 15 Min. Prep
  • 30 Min. Cook
  • Servings

Egg foo young is a Cantonese style egg omelet. It combines fluffy eggs, crisp vegetables, and Knorr Liquid Seasoning to add the perfect umami flavor to bring it all together. It’s super simple to make so it’s perfect for a busy weeknight meal.

  • For the egg foo young: 
  • 8 eggs, beaten 
  • 1 tablespoon Knorr Liquid Seasoning  d
  • 2 cups cabbage, thinly sliced 
  • 2 cups carrots, julienned
  • 6 tablespoons oil, separated



  • For the sauce:
  • 1 cup chicken stock 
  • 1 tablespoon Knorr Liquid Seasoning 
  • 1 tablespoon cornstarch 
  • 3 tablespoons water  

In a large mixing bowl, crack in the eggs, and whisk. Season it with Knorr Liquid Seasoning. (Knorr Liquid Seasoning brings out the umami flavor. It’s a versatile seasoning, and you can use it to cook, marinate, and serve as a dipping sauce. I usually use it to replace soy sauce. Because it’s like soy sauce but tastes better. It will be sure to elevate the taste of any dish.)


Also add the cabbage, carrots, and bean sprouts (You could remove the ends of the bean spouts, but they are eatable, so I’m going to keep them.) Mix well. (You could also replace them with other ingredients that you enjoy.)


In a seasoned wok over medium-low heat, add about 1 tablespoon of oil. Followed by a ladle of the egg mixture. Cook until golden brown for about 2 minutes on each side. Repeat with the rest of the egg mixture. 


To make the gravy, in a small pot over medium heat, add the chicken stock, Knorr Liquid Seasoning (Knorr Liquid seasoning is available in your local grocery stores and on Amazon), and cornstarch slurry (I have here 1 tablespoon of cornstarch and 3 tablespoons of water). Stir until thickened.  


Serve the egg foo young on a plate, and drizzle the gravy on top. Enjoy!