Nutari
Chinese Egg Foo Yung with Bok Choy
Fluffy pan-fried egg patties loaded with crispy vegetables and bok choy, topped with a savory mushroom gravy for a satisfying keto-friendly meal.
420kcal
26gProtein
6gCarbs
33gFat
1.5gFibre
Ingredients
- 6 large eggs
- 200g bok choy, chopped
- 100g mushrooms, sliced
- 50g bamboo shoots, sliced
- 3 tbsp coconut oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
- ½ cup bone broth
Method
- Beat eggs with soy sauce and 1 tbsp sesame oil; fold in bok choy, mushrooms, bamboo shoots, and garlic.
- Heat 2 tbsp coconut oil in a large skillet over medium-high heat; pour half the egg mixture and fry 3 minutes per side until golden and eggs are set and cooked through.
- Repeat with remaining oil and egg mixture, frying until golden and eggs are set and cooked through; transfer patties to a plate.
- In the same pan, add bone broth and simmer for 2 minutes, scraping up fond.
- Pour sauce over patties and serve immediately.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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