EGG FOO YOUNG

If you’re a lover of omelets, you’ve got to try this Paleo-friendly version of egg foo young, a Chinese-American classic that crosses an omelet with a pancake for an interesting variation on the classic theme. As the name implies, egg foo young is primarily made of eggs and not flour, but it’s cooked like a pancake until golden-brown on both sides, and then served with a savory sauce instead of a sweet syrup.

egg-foo-young-mainEGG FOO YOUNG

Ingredients

8 eggs, beaten;
1 cup bean sprouts;
¼ cup celery, chopped;
¼ cup Chinese cabbage;
½ cup cooked chicken, roughly chopped;
1 tbsp. coconut aminos;
¼ cup scallions;
Coconut oil

Ingredients for the egg foo young sauce

  • 1 cup chicken stock;
  • 1 tbsp. coconut aminos;
  • 2 tsp. apple cider vinegar;
  • 2 tsp. raw honey;
  • ½ tbsp. tapioca starch; (optional)
  • Sea salt and freshly ground black pepper

Preparation
In a large bowl, combine the eggs, bean sprouts, celery, cabbage, scallions, coconut aminos, and chicken.
Give everything a good stir until well blended.
Pour all the ingredients for the sauce in a saucepan, season to taste, and cook over a medium heat for 5 to 6 minutes.
(Optional) In a bowl, combine some water with the tapioca starch and pour in with the sauce, stirring constantly, until the sauce thickens to your preference.
Heat some coconut oil in a skillet over a medium-high heat.
Pour the egg mixture into the skillet, ⅓ cup at a time, and fry as you would with a pancake, until brown on both sides.
Repeat the process until all the mixture is used.
Drizzle the sauce over egg foo young, garnish with more scallions, if desired, and serve.

Egg Foo Young

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