On occasion, I must admit that my family gets bored with eggs despite how yummy they taste and the seemingly unlimited ways to prepare them. When the egg doldrums strike at my house, egg foo yung is the answer.
Easy to make and mouth wateringly delicious when prepared with quality ingredients, egg foo yung is actually an authentic Chinese dish originating in Shanghai. American Chinese cuisine has modified it somewhat so that it is now basically known as an omelet with stir fry ingredients and meat served with a brown sauce or gravy.
The good news is that egg foo yung doesn’t really taste like an omelet when served with a quality brown sauce so it is a great way to mix things up when egg boredom sets in.
While omelets are typically breakfast fare, egg foo yung is best served as the main course for dinner. The key is to make sure the brown sauce is the highest quality possible. I make the effort to source unpasteurized, traditionally brewed soy sauce which adds enzymes and life to the rest of the meal which is entirely cooked.
Egg Foo Yung
4 free-range, organic eggs, beaten with a fork
1 TBL arrowroot flour
1/2 cup organic mung bean sprouts
1/4 cup organic chopped green onion
1/4 cup organic chopped mushroom
1/4 cup chopped shrimp or pastured chicken pieces
1/4 cup chopped green pepper
2 TBL organic, traditionally fermented soy sauce, preferably unpasteurized
Chop the vegetables except for the bean sprouts. Stir fry all the veggies together for a few minutes in ghee or coconut oil to coax out the flavor, Beat eggs in a large bowl and then mix in choice of chopped meat, stir fried veggies, and arrowroot powder. Fry the mixture as small pancakes in a hot pan coated with coconut oil. Serve with additional Tamari soy sauce, if desired.