Keto Asian-Style Egg Foo Young with Ginger-Soy Sauce

Ingredients

• 4 large eggs
• 1/2 cup shredded cabbage
• 1/4 cup sliced shiitake mushrooms
• 2 green onions, thinly sliced
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 2 TBS coconut flour
• 2 TBS avocado oil
• 1/4 cup chicken broth
• 1 TBS tamari (gluten-free soy sauce)
• 1 tsp rice vinegar
• 1/2 tsp toasted sesame oil
• Salted Perfection Garlic Sauté Finishing Salt to taste
• Fresh ground black pepper to taste
• 1 tsp sesame seeds (optional, for garnish)
• Fresh cilantro leaves (optional, for garnish)

Instructions

1. Crack the eggs into a large bowl. Add coconut flour, Salted Perfection Garlic Sauté Finishing Salt, and black pepper. Whisk vigorously until smooth and fluffy – you want that batter ready to jump.
2. Fold in shredded cabbage, sliced mushrooms, green onions, grated ginger, and minced garlic. Get everything evenly coated with the egg mix.
3. Heat 1 TBS avocado oil in a 10-inch non-stick skillet over medium-high heat. Once hot, ladle half the egg mixture into the pan, forming a thick pancake about 5 inches wide. Cook 3-4 minutes until golden and set on the bottom.
4. Flip carefully using a spatula, cooking the other side for 2-3 minutes until cooked through and golden. Remove to a warm plate and repeat with remaining oil and egg mixture for the second patty.
5. In a small saucepan, combine chicken broth, tamari, rice vinegar, and sesame oil. Bring to a simmer over medium heat and cook for 2 minutes to meld flavors. Adjust seasoning with Salted Perfection Garlic Sauté Finishing Salt if needed.
6. Spoon the ginger-soy sauce over the egg foo young patties. Garnish with sesame seeds and fresh cilantro if you’re feelin’ fancy.
7. Serve hot and enjoy the crisp outside with the tender, savory inside. Remember: 'In the kitchen, you gotta respect the eggs—they’re the real deal here.'
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!