Gluten-Free Egg Foo Young
Savor the irresistible flavors of this Gluten-Free Egg Foo Young, a healthier twist on the classic Chinese-American favorite. Packed with succulent shrimp, crunchy bell pepper, bean sprouts, and shredded carrot, this dish is a vibrant medley of textures and complementary flavors. The patties are lightened with gluten-free flour and baking powder for a fluffy, crispy exterior. Topped with a savory, gluten-free soy sauce gravy, it’s the perfect way to enjoy a restaurant-style meal at home without compromising dietary needs. Ready in just 40 minutes, this recipe is ideal for busy weeknights and can be easily customized with your favorite protein or veggies. Wholesome, flavorful, and gluten-free, these Egg Foo Young patties make a satisfying main dish that pairs wonderfully with steamed rice or stir-fried veggies.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 200 grams shrimp, peeled and deveined
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 medium onion, finely chopped
- 1 cup bell pepper, diced
- 1 cup bean sprouts
- 1 medium carrot, shredded
- 3 stalks green onions, sliced
- 2 tablespoons gluten-free flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
In a large mixing bowl, crack the eggs and beat them until well combined.
Add the shrimp, gluten-free soy sauce, sesame oil, chopped onion, diced bell pepper, bean sprouts, shredded carrot, sliced green onions, gluten-free flour, baking powder, salt, and black pepper to the eggs. Mix everything thoroughly until the ingredients are well distributed.
Heat a tablespoon of vegetable oil in a non-stick frying pan over medium-high heat.
Pour about 1/2 cup of the mixture into the hot pan, spreading it out slightly to form a circular patty.
Cook the patty for 2-3 minutes on each side or until it is golden brown and the shrimp is cooked through.
Remove the Egg Foo Young from the pan, and place it on a plate lined with paper towels to drain excess oil. Keep warm.
Repeat the process with the remaining mixture, adding more oil to the pan as needed.
In a small saucepan, combine the chicken broth and gluten-free soy sauce and bring it to a gentle boil.
In a separate small bowl, mix the cornstarch and water to form a slurry.
Gradually stir the cornstarch slurry into the boiling broth, constantly whisking until the gravy thickens.
Serve the Egg Foo Young patties hot, drizzling the gravy over the top. Garnish with additional sliced green onions if desired.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
