My mom’s favorite Chinese food is Egg Foo Yung–so it was important that I come up with a recipe I could make at home.
I searched and didn’t find one for THM–so did a bit of research and came up with this one–we LOVE it and I hope you do too!
You can switch out any similar non-starchy veggie for any listed in the recipe and not change it’s THM meal type. I keep with the non-starchy so it’s a nice S dinner for us–so I’ll add in finely chopped spinach, zucchini, daikon radish (shredded) and different kinds of mushroom for variation. Some folks say you should blanch or quickly stir-fry your veggies – but then you have to let them cool before you add the eggs–and I found that was more trouble than it was worth for me–so I finely chop or mince my veggies. The amount of veggies is a range–as it just depends on what ratio of veggies to eggs you like in your Egg Foo Yung–I like lots of veggies–so I usually choose the bigger range.
Egg Foo Yung (THM S – with E and FP options below), serves 3-4
1/4-1/2 C minced green onion
1/4 – 1/2 C minced bamboo shoots
4-8 minced water chestnuts
4-8 diced mushrooms (I like cremini but any kind would work)
1/2 C diced meat (we like ham or sausage – chicken is also nice)
Season to taste with:
1 tsp Bragg’s Aminos
1 tsp dark soy sauce (or do 2 tsp Bragg’s)
1 tsp toasted Sesame oil
1 Tbl baking blend
1/4-1/2 tsp onion powder, garlic powder, pepper, and Chinese 5 spice
Add and mix together:
6 eggs – lightly beaten
Let sit for a few minutes to let ingredients meld flavors and get a good consistency – while you let the pan get HOT.
Put a bit of coconut oil into the pan and pour about 1/3 C of egg/veggie mixture into the pan–next to the side–it will spread – use a spoon to keep it together until it cooks a bit–I take the spoon and fold the stuff that wants to spread back onto the rest of it. I cook 3 at a time. The first one is often not so pretty – so don’t let that get you down.
Drain on a paper towel and serve with my Chinese Brown Sauce (THM FP)–tasty!
This could go well with ‘Egg Roll in a Bowl’ (THM cookbook).
E options – use all egg whites instead of whole eggs–for yellow color add a touch of tumeric (not too much as it would modify the flavors) – you can add carrots, if you want, into the veggie mix for this E.
FP options – use all egg whites instead of whole eggs–for yellow color add a touch of tumeric and stick with non-starchy veggies – water chestnuts are one of the higher carb parts of this–so you will want to use the smaller amount of these.