EGG FOO YONG

“Anyone who lives within their means suffers from a lack of imagination.”  Oscar Wilde

This is a dish I like because it falls into the category of whatever is in the fridge.  Honestly, once you mix a bunch of veggies with some leftover meat, eggs, and a few spices, you’ll have lunch or dinner.

The crowning glory of this dish, however, is the sauce.  It’s a subtle blend of mayo with coconut aminos, oil and vinegar.  Spellcheck wants the sauce recipe to contain coconut amigos, but that’s not going to happen.

INGREDIENTS:

4 large eggs

4 ounces leftover poultry

2 cups cabbage, cut for slaw and steamed

2 scallions, thinly sliced

1/8 cup minced onion

1 t five-spice powder

1/4 t cayenne, more or less to taste

1 t sesame oil, regular or toasted

2 t coconut oil

DISTRUCTIONS:

Preheat oven to 300 degrees.  Place a large baking sheet in the oven to receive the Egg Foo Yong cakes as they’re done.  This is an easy way to keep them warm while you cook up the rest of the batch.

In a large bowl whisk the eggs.  Add the remaining ingredients, except for the coconut oil.  Mix well.

Heat a large skillet with the 2 t coconut oil over medium high heat.  Add the mixed ingredients to the pan, 1/4 cup at a time.  Canning jar rings for wide-mouth jars make good pancake rings.  Cook about 5 minutes on each side.

rings

Yes, they leak a bit, but using canning rings is basically a brilliant idea that I thought up!  Or not.

Place in the oven while you finish cooking up all the batter.  Serve with sauce.

IINGREDIENTS:

2 T mayo

1 T coconut aminos

11/2 t sesame oil

1/4 t rice vinegar

1/4 t garlic powder, or 1/2 t minced garlic

dash of cayenne pepper

Whisk together all of the sauce ingredients.  Serve a dab on top of each pancake.

When I made this sauce I was concerned about the small amount of sauce that resulted.  However, just a dab of this sauce is all that’s needed for an amazing taste.

wo rings

This is easily a personal favorite dish out of all that I’ve made over the last few weeks.  There are always the good, the bad, and the ugly in the kitchen as in any other life endeavor.  Oh, Lordy!  I’m turning into a sage, which is closely related to turkey!

Loveya – The Mom

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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