Gluten Free Egg Foo Young | Gluten Free Recipes | Gluten Free Recipe Box (2024)

Ingredients:

For the Egg Foo Young:

• 4 large eggs
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons Chinese rice cooking wine (or dry cooking sherry)
• 3 Tablespoons neutral cooking oil, divided
• 2 green onions
• 1 Tablespoon minced water chestnuts
• 1 cup diced chicken (or diced pork, ham or beef, or shrimp)
• 1 cup vegetables of your choosing (peas, shredded napa cabbage (drained), bean sprouts, artichoke hearts, green beans, etc.)
• 1 1/2 teaspoons San-J gluten free tamari sauce (or gluten free soy sauce - Kikkoman brand)

For the Sweet and Sour Sauce:

• 1/2 cup packed brown sugar
• 3 Tablespoons cornstarch (or potato starch)
• 1 cup pineapple juice
• 1/3 cup water
• 1/4 cup apple cider vinegar (or white vinegar)
• 1 Tablespoon gluten free soy sauce (or tarmari sauce)

For the Optional Savory Sauce:

• 3/4 cup gluten-free chicken broth
• 1 teaspoon gluten-free soy sauce (or tamari sauce)
• 2 teaspoons Chinese rice wine (or dry sherry)
• 1 Tablespoon gluten-free oyster sauce - Choy Sun, Panda Brand, PF Chang's brands (or try gluten-free hoisin sauce - Wok Mei brand)
• 1/2 teaspoon hot chili oil* (optional)
• 1/4 teaspoon sugar
• 2 teaspoons cornstarch (or potato starch)
• 2 teaspoons water

For the Garnish:

• 1 green onion, sliced, for garnish (optional)

Instructions:

To Make the Egg Foo Young:

1. Whisk the eggs, salt, pepper and rice wine/sherry together in a medium-size bowl.
2. Preheat a large skillet over medium-high heat with about 2 teaspoons of cooking oil and quickly fry the green onion and bamboo shoots for about 1 - 2 minutes. Add the meat, vegetables and soy sauce, and fry for an additional minute. Remove the pan from the burner and set it aside to cool.
3. Add the cooled above mixture to the egg mixture in step 1 and stir together.
4. Heat 2 teaspoons of cooking oil in a 7-inch or medium-sized skillet and pour the egg/vegetable mixture into the pan. Cook until the eggs are set enough to turn over; turn over and cook until the omelette is fully set and golden brown. Add additional oil while flipping the omelette over, if needed.

To Make the Sweet and Sour Sauce:

5. In a small, cold saucepan, whisk together the brown sugar and cornstarch, breaking up and lumps of sugar.
6. Add the pineapple juice, water, vinegar and soy/tamari sauce, and whisk together over medium heat. Cook until thickened. Water down as needed or make thicker with a slurry of additional starch and water.
7. Serve the egg foo young over rice or alone, top with warm sauce, and garnish with sliced green onion..

To Make the Optional Savory Sauce:

8. Add the chicken broth, soy/tamari sauce, wine/sherry, osyter/hoison sauce, chili oil, and sugar to a small sauce pan. Bring this mixture to a boil and stir occasionally.
9. In a small container, add the starch and water and whisk together or shake with a closed lid until combined. Add it to the boiling mixture and stir constantly until it thickens. Serve atop the egg foo young as a substitute for the sweet and sour sauce and garnish with sliced green onion.

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