My first teenage infatuation was a young Chinese artist and family friend, Fong Yiu Lee. He painted portraits and taught us to cook authentic Cantonese dishes. Egg Foo Yong is a favorite 5-minute breakfast, lunch, or dinner, with optional meat. It’s a great use for leftover veggies, and you won’t miss the sticky-sweet sauce. Instead we drizzle it with toasted sesame oil and Liquid Coconut Aminos, which is a Paleo, non-GMO alternative to soy sauce. I haven’t seen our friend since he left to paint portraits in the New Orleans French Quarter. If you see him, tell him we miss his meals and his Chinese ribbon dance! “Egg foo yong” means “hibiscus flower eggs,” referring to the delicate texture and color of this dish. My next infatuation was… well, it’s complicated, ask me later… Makes 4 pancakes, Serves 2.
- 4 large eggs
- 1 cup finely diced or shredded veggies, raw or cooked, such as sprouts, green onion, celery, bell pepper, mushrooms, parsley, kale, broccoli, onion, cabbage, or carrot
- 1 clove garlic, chopped or pressed
- Unprocessed salt and pepper to taste
- 1/2 cup chopped cooked meat such as chicken, shrimp, or beef (optional)
- 2 tablespoons liquid coconut aminos, plus more to drizzle on top
- 2 tablespoons coconut oil for frying
- 1 teaspoon toasted sesame oil to drizzle on top
- Crack the eggs into a bowl and beat with a fork or whisk. Add the vegetables, garlic, salt, pepper, optional meat, and coconut aminos. Stir briefly to combine.
- Heat coconut oil in a nonstick skillet or wok on high heat. When the oil is fully heated, ladle one fourth of the egg mixture into the pan so that it is about 4 to 6 inches wide and thicker in the center of the pan. Let it cook 2 to 3 minutes, then flip with a spatula and cook until golden brown and nicely puffed up. Repeat with the remaining egg mixture.
- Garnish with coconut aminos and toasted sesame oil, or stir them together and serve on the side. Serve immediately.