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Egg Fu Yung (sort of)

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Jul. 12th, 2006 | 01:44 pm
posted by: ankoku_jin in elim_diet_food

This one was born out of leftovers!

Veggie Egg Fu Yung

Serves 6

6 eggs
1 c leftover brown rice
1 small onion, sliced thinly
1 carrot, shredded
1/2 c frozen peas, thawed

2 c organic chicken stock
2 Tb wheat-free tamari or Bragg's liquid aminos
1/4 tsp ground ginger
1 clove garlic, crushed
1 Tb arrowroot powder
1 Tb cold water
1 green onion, sliced thinly, both white and green parts

Beat the eggs together with the rice and let stand so that the rice absorbs some moisture.

Heat a small amount of oil in a skillet over medium-high heat. Saute onions until translucent. Add carrots and saute briefly, about 1 minute. Remove from heat and allow to cool.

Combine stock, tamari, ginger, and garlic in a small saucepan and heat over medium heat, keeping at a simmer so that the flavors meld.

Mix cooled veggies and peas into egg mixture. Heat a skillet with a small amount of oil over medium-high heat. Drop about 1 cup of mixture at a time onto hot skillet and spread out into an even "pancake". Cook until edges dry and bottom is golden-brown. Flip and cook until golden-brown. Repeat for remainder of mixture.

While the last patty is cooking, mix arrowroot and cold water. Whisk into simmering stock and cook until thickened, stirring often. Immediately remove from heat and add green onions.

Serve patties with a generous serving of sauce.

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Comments {2}

From: onprinciple
Date: Sep. 18th, 2006 04:29 pm (UTC)

Not to be picky here, but your Veggie recipe isn't vegetarian (because of the chicken stock). I recommend changing the name in case someone is looking for a vegetarian recipe.

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The Inimitable JenJen

From: ankoku_jin
Date: Sep. 18th, 2006 05:40 pm (UTC)

I'm sorry, but I must disagree. "Vegetarian" egg fu yung would be vegetarian, but there is no more concise way of describing the primary contents of the recipe than "Veggie" or, perhaps, "vegetable". At any rate, I should assume that most vegetarians would be used to substituting vegetable stock for chicken stock (I certainly did, during 12 years of vegetarianism).

I instead advocate the usage of tags for specialty recipes: vegetarian, vegan, glutenfree, cornfree, nondairy, kosher.

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