Egg Foo Yung is a versatile dish that is perfect for a quick meal or when you didn’t make plans for dinner. It is nutritious and makes a lovely presentation.
Traditional add ins:
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked organic chicken breast
1/3 cup cooked and crumbled grass fed ground beef
1 teaspoon sea salt
1/4 teaspoon ground black pepper
FOO YUNG SAUCE
1 1/2 cups organic chicken broth
2 tablespoons organic tamari or liquid aminos
6 tablespoons cold water
1 1/2 tablespoons arrowroot powder
Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, salt and pepper. Mix together. Heat coconut or grapseed oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
To Make Sauce:
Heat the chicken broth in a small saucepan; add tamari and blend well over medium heat. Add cold water and arrowroot powder and stir until thick and smooth. Serve with Egg Foo Yung.
In photograph: zucchini, red cabbage, green onion and chopped chicken