By Jenn Bruer
Ingredients
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced onion
1/4 cup sliced bamboo shoots
1/2 cup slivered browned ham (or ANY meat or seafood you want)
1 tsp soy sauce
2 -3 tbsp ghee (or butter or coconut oil)
1 tbsp green onion for garnish
For the Sauce
1 cup chicken broth
1 tbsp soy sauce
2 tsp honey
2 tsp red wine vinegar
1 tbsp arrowroot flour (or your preferred thickener is fine too)
2 tbsp warm water
Directions
- Heat ghee in a medium sized skillet over moderate heat
- In a large bowl whisk the eggs well
- Add the vegetables, ham, and soy sauce to the hot pan
- Poor the eggs over top
- Fry on medium heat until lightly browned on the bottom, turn over and brown the other side
- For the Sauce: In a pot, heat broth, soy, honey and vinegar
- In a separate bowl combine the arrowroot flour and water
- Add the arrowroot and water mixture to the sauce and cook, stirring frequently, until sauce bubbles and thickens slightly
- Serve the Egg Foo Young topped with the sauce and garnished with some green onion