Paleo Egg Foo Yung
January26
I was feeling like something different to do with my eggs and I ran across a recipe for Egg Foo Yung. With a little adaptation, I was able to make it work for us. It was a huge hit with the whole family. It is definitely a dish we will make again because of the easy preparation.
Recipe: Paleo Egg Foo Yung
Ingredients
- 8 eggs, beaten 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 1 cup bean sprouts (Can use canned chow mein veggies)
- 1/2 cup finely diced mushrooms
- 1 cup chicken, cooked and finely chopped
- 1 tsp salt
- 1/2 tsp pepper
Sauce
- 1-1/2 cups chicken broth
- 2 Tbsp coconut aminos or gluten free soy sauce
- 6 Tbsp cold water
- 2 Tbsp arrowroot or cornstarch
Instructions
- Quickly sauté celery, mushrooms, onion, and bean sprouts. Remove from heat and allow to cool.
- While veggies are cooling, make sauce.
- Pour broth and aminos into a small saucepan. Heat until simmering.
- Add arrowroot and cold water mixture into pan. Stir until thickened and smooth.
- When sauce is finished, beat eggs and mix in veggies, chicken, salt and pepper.
- Heat oil in a medium skillet and brown egg mixture on each side 1/3 cup at a time.
- Serve with Sauce.
Diet (other): Gluten free, Dairy free, Whole 30, Paleo
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[...] was Paleo Egg Foo Yung. We had some leftover sauce from last week. It had to be something fast seeing that I went back to [...]