Egg Foo Young

I was talking to a friend and childhood foods came up. One of the ones I remember fondly was chicken fried rice and Egg foo young. I haven't eaten Chinese out in over 2 decades due to the MSG and poor quality oils, so I took it upon myself to recreate from memory my culinary experience. This is a simplified version without the water chestnuts and pan fried in organic avocado oil. The sauce is the magical component. If you can't have soy, maybe try coconut aminos.






6 Pasture raised eggs
1 tsp. GF Tamari
1 Package of mung bean sprouts
3 Scallions
(Optional) 1 cup extra veggies like: cabbage, carrots or snow peas

Sauce:
1 cup Chicken or Beef broth
2 Tbs. GF Tamari
1 Tbs. Coconut sugar
3 drops Stevia
2 tsp. Cider vinegar
1 Tbs. Arrowroot diluted in 2 Tbs. Water

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Place the eggs in a bowl and add the Tamari. 


Whip the eggs for 1 min.

Chop your scallions into thin slices (removing the roots).

And add to the eggs.

Add the bean sprouts and toss all together.


(I sometimes like adding snow peas or a broccoli slaw mix to the bean sprouts, too.) 

Heat your skillet and add a generous amount of avocado oil. Toss the bean sprouts and before the eggs can drip off, add a handful to the hot oil, making large pancakes.

Flip when the eggs are browned. Cook another few minutes. 


FOR THE SAUCE:
Take all the ingredients and add them cold to a sauce pan. Heat on med-low stirring constantly so it doesn't clump. It will thicken and darken when done. About 5-7min.