Gluten Free: Egg Foo Yung

Once again, Blogger refused to recognize my spacing, so I apologize for the lack of formatting.

Egg Foo Yung

1 T. unrefined oil

1 ½ c. mung bean sprouts

4 eggs

2 tsp. fake soy sauce (8 oz. Molasses & 3 oz. Balsamic Vinegar &

sugar to taste…mix and use what you need for your recipe)

¼ grated onion

Opt.: ½ c. sautéed chopped celery

½ c. mushrooms, finely chopped and sautéed

1 T. unrefined oil for each serving

Heat skillet. Add the oil and sprouts. Sauté the sprouts until just heated through. Beat the eggs until light. Add the "soy sauce", onion, sprouts and other chopped vegetables if desired, and mix well. Heat 1 Tbsp. oil in a skillet. Pour ¼ cup of the egg mixture into the skillet and brown on both sides. Repeat until the egg mixture is used up. Serve with cooked rice. Serves 4.

Books by Marsha
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