Veggie Egg Fu Yung

Veggie Egg Fu Yung
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.

Try this meal for a unique Asian-inspired dish that’s also easy on the budget. It’s great for breakfast, lunch, or dinner!

  • Prep time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 patty
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 patty
  • Amount per serving Calories 105

  • Total Fat 2.5g
    • Saturated Fat 0.6g
  • Cholesterol 50mg
  • Sodium 210mg
  • Total Carbohydrate 12g
    • Dietary Fiber 1g
    • Total Sugars 3g
  • Protein 8g
  • Potassium 360mg


  • nonstick cooking spray
  • canola oil
    1 tsp
  • white (button) mushrooms (chopped)
  • small zucchini (grated)
  • small onion (minced)
  • canned bean sprouts (drained and rinsed)
    1 cup
  • egg substitute
    4 fl.oz
  • eggs
  • all-purpose flour
    3 tbsp
  • salt (optional)
    1/2 tsp
  • Cornstarch
    1 tbsp
  • low-calorie sugar substitute
    1 tsp
  • soy sauce (reduced sodium)
    2 tsp
  • low sodium chicken broth (fat-free, low-sodium, (12 ounces))
    1 1/2 cup


  1. Add the cooking spray and canola oil to a non-stick sauté pan over medium heat. Add the mushrooms, zucchini, and onion. Sauté until the mushrooms are dry and the onions turn clear, about 5-7 minutes. Stir in the bean sprouts. Sauté 2-3 more minutes. Set aside to cool.

  2. In a medium bowl, whisk the egg substitute and egg together. Whisk in the flour and then stir in the vegetable mixture and salt (optional). Mix well.

  3. Over medium-high heat, re-spray nonstick sauté pan with cooking spray and pour the batter by heaping 1/2 cup to form patties. Cook well on both sides until golden brown, about 4-5 minutes per side. Remove the patties from the pan and set aside.

  4. In a small bowl, combine the cornstarch, Splenda, soy sauce, and chicken broth. Mix well. Add this mixture to the hot pan and bring to a boil; reduce heat and simmer 5 minutes to make a gravy.

  5. Pour the gravy over patties and serve hot.