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The other day I posted about a wonderful and inexpensive legume that we’ve added to our food storage and menu. Whole peas come in at only 41 cents a pound (Azure Standard quantity 25 pounds). We made three tasty dishes with our peas. One was an Egg Foo Yung.
These were very much like the Egg Foo Yung made out of Mung beans but slightly different and much cheaper. Mung beans through Azure Standard are $1.99 per pound ( 25 pound bag). That is a considerable per pound difference! Egg Foo Yung is also a super quick and easy dish to make. As a bonus, this is another great way to use your nutrient dense bone broth.
Note: I soak the flour for the gravy to help eliminate the phytic acid and other anti-nutrients. If you are making this as a last minute dish, you could skip this step (mix regular flour with water) or use sprouted flour mixed with water instead. While I’ve not done this, you could also try a combination of arrowroot powder and water. I believe you would use 1/4 cup arrowroot instead of 1/2.
Sprouted Pea Egg Foo Yung
3 or 4 green onions, trimmed and cut however you like
1/4 cup celery, cut in a small dice
1/2 cup milk or water
1/2 teaspoon salt
Couple of shakes of pepper
3 cups sprouted whole peas
Chop your vegetables. Crack and beat your eggs. Add milk or water and mix well. Add your vegetables, salt and pepper to your eggs. Add your peas and mix all together.
Using a cast iron or similiar skill heat a little healthy oil. I like ghee or coconut oil for this. These cook like a pancake. Put a small amount in your pan. Allow to cook a couple of minutes on one side and then gently flip to cook on the other side. Continue until all are cooked. I make my gravy at the same time.
1/2 cup flour
1/2 cup water
1 Tablespoon of acidic liquid (whey, yogurt, kefir, apple cider vinegar, lemon juice)
2 cups bone broth
1/4 cup Tamari or Soy Sauce
Salt and pepper to taste
At least 7 hours before; mix together flour, water and acidic medium. Allow to set at room temperature.
Bring bone broth to a boil. Whisk in your flour/water mixture. Be sure to whisk well to avoid lumps. Once your gravy is thick, add Tamari then salt and pepper. Taste and adjust seasonings as needed.
Top Egg Pancakes with Gravy. We like to serve rice with this also and add extra gravy to the rice.
While this is the first time I’ve made Egg Foo Yung using sprouted peas, I’ve made it many times using mung sprouts. This recipe is super adaptable to ingredients you have on hand. Out of green onions? Use regular onions, sliced very thin. No celery? Try finely minced carrots, broccoli, water chestnuts or just about anything you think would add a nice crunch. You could add leftover meat to this also. I’ve considered trying this with sprouted lentils. I think it would work just fine.
Is Egg Foo Yung something you make at your house? What do you add to yours?