Cantonese Egg Foo Yung
3 oz oyster mushrooms
1 cup finely diced Bok Choy stalks
1 sweet red pepper, diced finely
1/2 cup onion chopped
3 T vegetable oil
4 large eggs
1 T dry sherry or dry vermouth
1 cup chicken broth
1 T each soy sauce and chili sauce
hot red pepper sauce to taste
1 T cornstarch
Combine all the sauce ingredients in a saucepan, except 1/2 c chicken broth and cornstarch.
Mix cornstarch and 1/2 cup broth and add to sauce pan and heat and stir until thickened.
Place oil in a saute pan and saute the veggies until soft.
Remove from heat.
Place eggs in a bowl and add sherry or vermouth. Mix but do not beat.
Add cooled vegetables.
Heat 1 T of oil in a pan, when hot, ladle egg/veggie mixture into pancake sized rounds and cook on medium heat. Turn and cook until brown on both sides.
Plate and dress with sauce.
Check out my Friday Fast Food Tips video: http://ow.ly/bU2xz
Antioxidant Orchard Salad
4 ounces walnuts
1/4 teaspoon agave
pinch sea salt
2 ounces grapes, halved
1 stalk celery, sliced
1 ounce red onion, thinly sliced
2 ounces cucumber, sliced
1/2 cup strawberries, sliced
1/2 cup blueberries
1 ounce cranberries
1 teaspoon mint, minced
2 teaspoons pomegranate juice
2 teaspoons lemon juice
1. Toss the walnuts with the agave and sea salt. Toast in a 350 oven until browned. Remove from the oven.
2. Process all the rest of the salad items in a large bowl.
3. Toss dressing ingredients and pour over salad.
Friday Food Tip - Eat Seasonally!
Check the first in a regular series of Friday Food Tips to help you pick out healthy food when you go grocery shopping!
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Friday Food Tip
I am a digestive health coach. I help my clients have more energy and a eliminate digestive problems by eating food they love!