Take your non-stick pan and place it over medium heat.
Once the pan is hot, add bean sprouts, bok choy, mushrooms, and garlic.
While your veggies are cooking, add your eggs and soy sauce to a small mixing bowl.
Mix your eggs and soy sauce. Once they are well mixed, add them to your pan.
Finally, sprinkle green onions on top of the eggs in the pan and reduce your heat to low.
Cover your pan and let everything cook on low heat until the eggs are fully cooked.
Ready to serve!
Did you know?
Egg foo young is a Chinese-American dish developed in the 19th century and is often compared to an omelette. In Chinese culture, the low-carb egg foo young dish is sometimes called “fu yung hai” and is served with sweet and sour sauce.