Egg Foo Young Recipe

5 from 1 vote

Crunchy bean sprouts, spring onions, and a savory sauce make this a new and interesting tweak on omelets with an Asian flair.

Course Appetizer

Cuisine Chinese

Keyword egg, foo young

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 210kcal

Cost 10

In a large bowl, combine the eggs, bean sprouts, celery, cabbage, scallions, coconut aminos, and chicken.
8 eggs, 1 cup bean sprouts;, ¼ cup celery, ¼ cup Napa cabbage, 1 tbsp. coconut aminos, ¼ cup scallions, ½ cup cooked 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.
1 cup chicken stock, 1 tbsp. coconut aminos, 2 tsp. apple cider vinegar, 2 tsp. raw honey, ½ tbsp. tapioca starch, Sea salt and freshly ground black pepper
(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.
Coconut oil
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.