Gluten Free Egg Foo Young | Gluten Free Recipes | Gluten Free Recipe Box (2024)

FAQs

Is Chinese egg foo young gluten-free? ›

Egg Foo Young (Paleo, Whole30, Keto)

It's perfect for gluten-free packed lunches!

Egg Foo Young is one of the healthiest Chinese takeout meals if made at home! While restaurants tend to cook the omelettes in a LOT of oil, when made at home it's a low fat, high protein, low carb dinner option.

Leftover egg foo young should be stored in a covered container in the refrigerator for up to 3-4 days.

To reheat, we often put it in the (toaster) oven at 350 degrees for 15 minutes. When we're strapped for time, we'll cut it into smaller bite-sized pieces and microwave it for a minute. If using leftover gravy, you may want to add a little water to it to bring back that gooey texture.

Hoisin Sauce: Find a gluten-free equivalent such as Lee Kum Kee GF Hoisin. Sweet Bean Sauce, Chee Hou Sauce, Ground Bean Sauce: Substitute a gluten-free hoisin sauce such as Lee Kum Kee GF Hoisin. Note that you may have to adjust the sweetness level of the recipe, as hoisin is quite sweet.

Egg foo young can be served plain, but it's traditionally dressed with a thick, soy-sauce-based gravy. The gravy can be made with a variety of ingredients like chicken stock, soy sauce, oyster sauce, sesame oil, and a bit of sugar.

In a small bowl, whisk together the cornstarch and water until combined. Slowly pour cornstarch slurry in broth mixture. Whisk for 1 minute or until the gravy has thickened slightly. Serve Egg Foo Yung with white rice and gravy.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

What to do with leftover egg foo young? ›

Store your leftover egg foo young in an airtight container in the refrigerator for up to three days. Reheat on the stove or in the oven (not in the microwave!) for the best results.

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

Basically, the most common American-Chinese Cantonese sauce (like for beef and broccoli) is almost always Oyster Sauce, Soy sauce, Corn Starch, sugar, garlic powder, onion powder, Chicken/Pork/Beef stock and optionally sesame oil. Many people add additional MSG powder to the sauce.

Heating instructions: Reheat the egg foo young in the microwave, or place in a skillet on top of the stove and heat on both sides until hot. Same with the rice and then pour the warm sauce over all.

The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is often served in sweet and sour sauce with peas.

The Cantonese name foo young in English means hibiscus egg. Description: Whole eggs are combined with flour, a variety of spices, vegetables, and dark or white meat chicken. The egg mixture is pan fried in a wok and served with savory egg foo young gravy.

Dumplings (especially Chinese ones) are usually wrapped in a wheat dough. If you are gluten-free, be cautious; the dough used for making crystal shrimp dumplings (har gow) contains wheat starch in addition to tapioca flour. The batter used to make rice noodle rolls (cheong fun) sometimes contain wheat starch too.

Chinese soy sauce is traditionally made with wheat, which makes it unsuitable for people with coeliac disease. If wheat flour has been used as an ingredient, this must be listed on the ingredients list. Gluten free versions are available in the 'Free From' section of most major supermarkets.