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, sausage – chicken is also nice for E/FP)
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 with:
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. I could use a round ‘mold’ to keep them perfect looking–but that’s just not my style.
Drain on paper towels 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–and add other non-starchy veggies that you like.
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 carbs of this–so you will want to skip those or just use a tiny amount–and add other non-starchy veggies that you like.