Mock Egg Foo Yung Low Carb Recipes

Steps:

• Heat oil in skillet.
• Mix eggs and vegetables.
• Pour about 1/4 cup mixture in pan as to make a small 3" omelet; fry till golden brown. Make as many as needed or can save some mixture for later.
• Cover with sauce and can garnish with chives or chopped green onion.
• ***For Sauce.
• Mix the cornstarch,soy sauce,and broth well and heat till thick on stove or cook in microwave for about 2-3 minutes, stirring every minute.

Steps:

• In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth.
• Mix in the ham, spinach, scallions, cilantro, mung bean sprouts, bamboo shoots, baking soda, and some freshly ground black pepper.
• Melt a tablespoon of butter in a cast iron skillet over medium heat. Use a large scoop (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time - don't overcrowd them!
• Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.
• Repeat until you're out of batter. I like these pancakes plain, but they're also great topped with sriracha.

Steps:

• Season the eggs and beat in the five spice powder, if using.
• In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
• Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
• Cook the egg until firm and then tip out.
• Chop the'omelette' into small strips.
• Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins.
• ,stirring and tossing continuously.
• Mix in the cooked rice and heat thoroughly, stirring well.
• Add the soy sauce and sesame oil then return the egg and mix in well.
• Serve immediately, piping hot.

Steps:

• Beat eggs.
• Heat skillet with 2 tablespoons oil.
• Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
• Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
• Flip over and brown other side.
• EGG FOO YUNG SAUCE:.
• Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

Steps:

• Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
• Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
• Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
• Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
• Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
• Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
• Flip them over and cook another 2 to 3 minutes until cooked through.
• NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

Steps:

• FOR OMELETS:.
• In a medium bowl, beat the eggs with water and soy sauce.
• Stir in bean sprouts, mushrooms and green onions; mix well.
• Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
• Pour in approximately one fourth of the egg mixture.
• As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
• Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
• Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
• Slide onto a serving plate, keeping warm.
• Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
• Cut omelets into wedges and serve with warm Oriental Sauce.
• FOR ORIENTAL SAUCE:.
• Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
• Boil for 1 minute; serve hot.

Steps:

• Season the eggs and beat in the five-spice powder, if using. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
• Cook the egg, lifting the mixture away from the sides and allowing the liquid to slip underneath, until the omelette is firm. Then tip out and slice into small strips.
• Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
• Mix in the cooked rice and heat throughly, stirring well. Add the soy sauce and sesame oil and adjust the seasoning if necessary. Add the omelette strips and mix in well. Serve hot.

Steps:

• Heat chicken broth in a small pan.
• Mix cornstarch and water in a small bowl.
• Add soy sauce, sugar, and vinegar to the bowl and mix.
• Add bowl contents to pan and bring to a boil, then simmer until thickened.