Wednesday, December 21, 2011

Paleo Egg Foo Yung

I gotta admit -- i REALLY REALLY missed Chineese food. I had a good sub for fried rice but was still missing my egg foo yung. I have fond childhood memories of eating this lovely omelette/pancake swimmingin gallons of lick-your-fingers delicious gravy. My mom ordered it as a part of every Chinese take-out meal and as an adult, so did i... i mean why mess with tradition... anyway. Thanks to my lovely friend over at The Clothes Make the Girl, Melissa, i now have a better than the original substitute. I tweaked her recipe a bit  -- shocker -- and added the gravy. I present to you, Egg Foo Yung with Paleo gravy! Enjoy!!

Paleo Egg Foo Yung
This easily doubled/tripled...

Egg Foo Yung:
2 eggs
2 oz. cooked protein: shrimp, crab, chicken, and pork all work great
1 cup chopped cabbage
¼ cup shredded carrot
4 scallions, green and white parts sliced thin
1 teaspoon coconut aminos
½ teaspoon  sesame oil
1 teaspoon Chinese five spice powder
1 teaspoon  bacon fat
coconut oil for frying

3 Tablespoons avocado oil (or whatever oil floats your boat)
1 scallion, green and white parts sliced thin
1 Tablespoon coconut flour
1 Tablespoon arrowroot
¾ C chicken broth
1 teaspoon chicken bouillon
1 teaspoon coconut aminos
1 teaspoon fish sauce (nam pla)
1 teaspoon Tamiri (can omit and double coconut aminos if you are soy sensitive)

Egg Foo Yung Directions:
Put about 1 teaspoon bacon fat in a skillet and heat over medium-high heat. Add cabbage, half of your scallions and carrots. Saute until cabbage is wilted and slightly brown.
Remove from heat and let cool to the touch. (It gets mixed into the eggs and you don’t want the hot cabbage to cook the eggs too soon.)
Place protein and vegetables in a large bowl. Scramble the eggs, pour them over the stuff in the bowl, and mix well. Add 1 teaspoon coconut aminos and the Chinese five-spice powder; blend well.
Put another 1-2 teaspoons of coconut oil in the skillet and heat over high heat. Get the pan nice and hot, then pour in the egg mixture, spreading it evenly into a flat pancake shape with a spatula. Cook for 3-4 minutes and lift an edge to check the brownness. Flip it over to cook the other side.

Gravy Directions:
Heat oil in a skillet. Add scallions. Cook about 1 minute until scallions are fragrant.
Add arrowroot to oil. Stir to form a paste taking care to make sure all arrowroot is broken down.
Add coconut flour to mixture and make a paste. Again taking care to break down all coconut flour balls.
When paste begins to brown, wisk in chicken stock until smooth
When liquid begins to thicken, wisk in tamiri, coconut aminos, fish sauce, chicken boullion and salt and pepper to taste.
Pour over egg foo yung and ENJOY!


Anonymous said...

This looks great! I love just about anything involving eggs and chinese food is no exception. It looks like a great way to eat some cabbage, too!

Orleatha Smith said...

I absolutely LOVE egg foo yung and missed it so much! I love cabbage too and i think next time i'll add some extra protein to it -- maybe shrimp... mmmmm

everythingbyamy said...

delicious!!! thank you for posting :)