VEGETABLE EGG FOO YOUNG -“CHINESE OMELETTE”

Chinese  takeout restaurant favorites have a “westernized” menu of egg foo young, chow mein,  beef and broccoli, egg drop soup and egg rolls…the typical cooked dishes are full of oil and sodium.  I’ve prepared a vegetable egg foo young recipe “take – out” version at home that is low fat, high protein, low carb dinner option –cooked in 30 minutes.  Use your imagination and load your stuffed omelettes with  extra vegetables on a KETO DIET! 

Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong, literally meaning “Hibiscus egg”.  This dish is prepared with beaten eggs and most often minced ham.  Most traditional Asian restaurants use up leftovers a combination of minced vegetables, eggs and small pieces of meat, seafood or poultry cooked into an omelet-style pancake. 

The Chinese omelette egg mixture usually has some type of protein (prawns, shrimp, lobster or pork) with traditional Asian vegetables: bean sprouts, bamboo shoots, cabbage, water chestnuts.

Most Chinese “Take Out” restaurants prepare a well-folded omelette with non-egg ingredients embedded in the egg mixture.  It is covered with a sauce or gravy.  American-Chinese restaurants in the Midwest serve a sandwich which is an egg foo young patty served with mayonnaise, dill pickles with lettuce, tomato between two slices of white bread