This is an easy to make meal you can eat for breakfast, lunch or dinner adding whatever vegetables you have on hand. Serve with rice or cauliflower rice, steamed vegetables or a salad. I made this egg foo young for breakfast using the only cabbage and celery. The ratio is about 1 cup vegetable per egg.

I'm obsessed with Chinese five spice and recipes where I can use it. I bought a bottle at Raley's in Yreka and at The Spice Hunter in San Luis Obispo. They have an online store, too. Five spice commonly used in Chinese and Vietnamese cuisine. The spice mix represents the five tastes: sweet, sour, bitter, salty, and umami. The Asian seasoning can include a mixture of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds, but there are any variations and additional spices. You can make this recipe without five spice.

Brown Gravy - Whisk 1 teaspoon of corn starch in a ½ cup of water and bouillon or any flavor of broth in a sauce pan until it is smooth. Add ¼ teaspoon of Chinese five spice or ¼ teaspoon pepper, ½ teaspoon soy sauce. Bring to a boil over medium heat. Taste and adjust the seasonings as needed. Be careful with the soy and bouillon, it can get too salty. Tip: A splash of mirin and apple cider vinegar or rice wine vinegar to cut the saltiness and to add flavor.

Omelet " 1 cup mix to 1 egg. Chop your vegetables the same size so, they will cook at the same time. Julienne carrots, celery, bell peppers and green onions Shred cabbage, kale or spinach. Cut bean greens and bean sprout in about 2' lengths. Add frozen peas without thawing. Slice and chop mushrooms and zucchini. You can add cooked meat, shredded chicken, shrimp or cubed tofu.

Lightly sauté vegetables and proteins in a pan with oil and set aside. In a bowl add a teaspoon of water per egg and whisk for a minute, until they are frothy. Fold in your vegetables. Add more oil to the pan, if needed, gently pour the egg mixture back into pan on medium heat. I used olive oil, but butter or peanut oil work, too. Cook the omelet until the eggs are set (3 -4 minutes) and the bottom has browned. Flip and continue to brown for about 2 minutes.

To serve pour brown gravy over your omelet and garnish. This dish is brown and will benefit with a garnish of the fresh vegetables you used in you egg foo young or chopped parsley.

 

 

This is an easy to make meal you can eat for breakfast, lunch or dinner adding whatever vegetables you have on hand. Serve with rice or cauliflower rice, steamed vegetables or a salad. I made this egg foo young for breakfast using the only cabbage and celery. The ratio is about 1 cup vegetable per egg.

I'm obsessed with Chinese five spice and recipes where I can use it. I bought a bottle at Raley's in Yreka and at The Spice Hunter in San Luis Obispo. They have an online store, too. Five spice commonly used in Chinese and Vietnamese cuisine. The spice mix represents the five tastes: sweet, sour, bitter, salty, and umami. The Asian seasoning can include a mixture of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds, but there are any variations and additional spices. You can make this recipe without five spice.

Brown Gravy - Whisk 1 teaspoon of corn starch in a ½ cup of water and bouillon or any flavor of broth in a sauce pan until it is smooth. Add ¼ teaspoon of Chinese five spice or ¼ teaspoon pepper, ½ teaspoon soy sauce. Bring to a boil over medium heat. Taste and adjust the seasonings as needed. Be careful with the soy and bouillon, it can get too salty. Tip: A splash of mirin and apple cider vinegar or rice wine vinegar to cut the saltiness and to add flavor.

Omelet " 1 cup mix to 1 egg. Chop your vegetables the same size so, they will cook at the same time. Julienne carrots, celery, bell peppers and green onions Shred cabbage, kale or spinach. Cut bean greens and bean sprout in about 2' lengths. Add frozen peas without thawing. Slice and chop mushrooms and zucchini. You can add cooked meat, shredded chicken, shrimp or cubed tofu.

Lightly sauté vegetables and proteins in a pan with oil and set aside. In a bowl add a teaspoon of water per egg and whisk for a minute, until they are frothy. Fold in your vegetables. Add more oil to the pan, if needed, gently pour the egg mixture back into pan on medium heat. I used olive oil, but butter or peanut oil work, too. Cook the omelet until the eggs are set (3 -4 minutes) and the bottom has browned. Flip and continue to brown for about 2 minutes.

To serve pour brown gravy over your omelet and garnish. This dish is brown and will benefit with a garnish of the fresh vegetables you used in you egg foo young or chopped parsley.