Shiitake Mushroom Egg Foo Yung

Shiitake Mushroom Egg Foo Yung
Gluten, Soy, Dairy & Nightshade Free

egg foo yung:
6 organic eggs
1/2 cup shiitake mushrooms , sliced (or oyster mushroom if you prefer)
1/2 cup bean sprouts
1/2 cup frozen peas
1/4 cup chopped green onion
1/2 cup baby shrimp or ham or chicken, chopped
2 ts kosher salt or 2 ts Bragg's Liquid Aminos (or your favorite gluten free soy sauce if you can have soy)
2 cloves garlic, pulverized then minced fine
Olive oil to cook in.

mushroom gravy:
2 cups organic mushroom broth
1/4 cup dry white wine
3 tb corn starch
2 tb Braggs Liquid Aminos (if you can have soy, omit if you can't)

sticky rice:
2 cups water
1 cup California Calrose rice

Cook off rice in small sauce pot. Takes about 15-20 minutes. Turn off heat when done and keep lid on.

In a medium mixing bowl crack eggs, then add sliced mushrooms, green onions, frozen peas, bean sprouts, meat or shrimp, garlic and salt or braggs|soy sauce.. Using a whisk, combine well. Grab a ladle.

In a medium sauce pot add broth, wine and braggs|soy sauce (if you can have it) cornstarch and whisk well, get the lumps out. Turn on heat to medium. Keep the whisk in pot so you can stir occasionally to keep liquid smooth. You want it to stay at a soft boil.

In a wok, drizzle some olive oil and turn heat to Medium.

When wok gets good an hot ladle 1 scoop of egg mixture into the bottom, flattening it slightly. Let it cook about 6 minutes, then glently flip to other side. Place each egg patty on a serving platter. Continue until mixture is done.

Serve over sticky rice with mushroom gravy.

Enjoy!!
lovelove
Collette