Egg Foo Young

When you have had bariatric surgery and are taking GLP1 medications, it is a challenge to find find foods that you want to eat. Our surgery may still be limiting the amount we can eat, but the medications create a food aversion where we don’t want to eat. Most evenings, it is hard for me to cook supper because nothing sounds good!

I have always relied on omelets and fortunately even with the Tirzepatide that Ive been taking, omelets are still appealing once on the plate in front of me.

The simple flavors of this shrimp omelet are really delicious and the sauce makes it easy to eat. This recipe makes 6 omelets as you need 6 eggs to use the whole pound of fresh bean sprouts. You could cut the recipe in half and discard 1/2 the sprouts, but the leftovers reheat beautifully by warming the omelet patties in the sauce in a small skillet. I have a hard time with leftovers, but these Egg Foo Young patties work well for my next day lunch!

Egg Foo Young

First Make the Sauce
2 cloves garlic, minced
1 teaspoon olive oil
1 1/2 cups unsalted chicken stock - I use College Inn Stock from Walmart
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch blended with 2 tablespoons cold water into smooth paste

Cook the garlic in the oil 30 seconds until fragrant.
Add chicken stock, soy sauce, oyster sauce, sesame oil and bring to a boil. Stir in 1/2 of the cornstarch paste and cook until smooth and thickened. Add additional paste to bring to desired consistency.

Egg Mixture
1 cup small peeled cleaned raw shrimp
Sugar, salt and cornstarch
6 large eggs
1 pound fresh bean sprouts, rinsed and patted dry
1 bunch scallions, thinly sliced white and green
Salt and pepper
Peanut or vegetable oil

Rough chop the shrimp and mix in small bowl with 1/2 teaspoon each sugar, salt and 1 teaspoon cornstarch, then set aside.

In a large bowl, beat the eggs until just blended. Add the bean sprouts, chopped shrimp mixture and half the scallions. Stir in a big pinch of salt and a few grinds of black pepper.

Preheat 1/4 cup vegetable oil in large nonstick skillet or wok over medium high heat. Using a soup ladle, add about 1 cup of egg vegetable mixture into the oil in the wok, repeat with additional ladles of mixture if your non stick skillet is large enough for three. Cook until the patties begin to brown around edges and crisp, about 3 minutes. Flip and cook another 2 minutes until firm. Remove and repeat. This recipe makes 6 one cup patties. Serve with gravy spooned over top and a sprinkle of the remaining scallions.