The Lenten Kitchen: Vegetarian Egg Foo Yung Recipes

Oriental recipes, when they are made without MSG (mono-sodium glutamate) are some of the healthiest, most nutritious foods in the world. During Lent, enjoy vegetarian meals with these tasty Oriental egg foo yung recipes. Egg Foo Yung can be made with or without meat. Egg foo yung is delicious with fish and seafood also. What gives egg foo yung its unique taste are the special oriental vegetables. These fresh vegetables are available at most large grocery stores year round. Skip the canned vegetables and look for fresh options in the produce section. Create your own favorite combinations from these vegetables.

Mung bean sprouts

alfalfa sprouts

onion sprouts

bamboo shoots

radish sprouts

clover sprouts

bok choy

celery cabbage

napa cabbage

mushrooms

bean shoots

water chestnuts

carrots

leeks

onions

Egg Foo Yung may be served with vegetables only. Crumbled pork or cooked white meat chicken may be added to egg foo yung, but for delicious vegetarian protein options, consider these:

shrimp

tofu

edamame

miso

To prepare egg foo yung;

Chop bok choy, napa or celery cabbage, shoots, leeks, onions and carrots.

Blend in bowl with sprouts and shrimp or tofu cubes.

In a separate bowl, beat eggs until frothy. Add on egg for each egg foo yung patty. Add soy sauce or Bragg's Liquid Amino to taste (about two dashes per patty). Found in the salad dressing section of most major grocery chains, Bragg's is a healthy, delicious substitute for soy sauce. Add several dashes of black pepper, garlic powder and celery seed.

Blend vegetables and egg mixture.

Heat a wok or frying pan with olive oil, sesame oil or cooking oil. Add enough egg mixture to cover bottom of wok or pan. As egg mixture cooks, gently fold and turn to cook the top, as you would cook an omelet.

Serve plain or with cooked brown or jasmine rice. You may also serve topped with brown gravy. To make egg foo yung gravy, heat two cups beef, chicken or vegetable broth to gentle boil. In a separate dish, whisk 1-2 tablespoon corn starch or flour in hot water, until dissolved. Slowly add to broth, stirring constantly until broth thickens into gravy.

Vegetarian egg foo yung is a perfect main dish to serve during lent and on fast days. For more vegetarian and omnivore recipes visit my blog at www.greatfood4u.blogspot.com.