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Terkettes Foo Yong

Terkettes Foo Yong Thank you for joining us once again for Terkettes Tuesday. This entry is a very quick and easy dish to make. A meal in itself, Terkettes Foo Yong may be served with soba noodles or rice.

Serves 4-6.


  • 1 c Terkettes, finely chopped (or use seitan)
  • 1 c celery, finely chopped (or 1 c whole bean sprouts)
  • 1 bunch green onions, finely chopped (reserve 1 T for garnish)
  • 1/2 bell pepper, finely chopped
  • 1 Tbsp soy sauce
  • 1 tsp salt
  • 3 large eggs, lightly beaten
  • 2-3 Tbsp canola oil
  • 1 recipe sauce (see below)
  • 1 tsp black or brown sesame seeds


  1. In medium bowl, mix Terkettes, celery, green onions, bell pepper, soy sauce and salt.
  2. Add the beaten eggs and blend well. If using a large griddle, preheat it on medium low.
  3. Spread canola oil on the griddle and drop the batter by heaping tablespoons.
  4. Cook about 3 minutes on each side or until brown and set up. (This recipe should make 12 little “omelets”.) If using a large skillet, set it on medium low heat, use a tablespoon of oil per batch, and work in three batches of four “omelets” each.
  5. Drain on paper towels or a clean tea towel.
  6. Pour warm sauce in the bottom of a large platter; then mound the foo young on top and sprinkle with reserved green onions and sesame seeds.
  7. Serve hot or warm.



  • 1 1/2 c vegetarian chicken style broth (We use McKay’s.)
  • 1 teaspoon molasses
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoon cold water


  1. Heat broth with molasses and soy sauce.
  2. Combine cornstarch with cold water; stir it until smooth and add to the saucepan.
  3. Whisk the mixture until it just comes to the boil and thickens.

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