Easy Egg Foo Young

Sometimes you have days when a quick lunch or dinner dish is all you feel up to, or it’s been a busy day and you’re not feeling like the usual longer meal prep. Our favourite dish to make on days like these is Egg Foo Young.

This quick meal entails some easy veg prep, optional leftover cooked pork or chicken if you prefer (we usually have it vegetarian as I’ve made it here) beaten eggs, oil, soy sauce and you’re good to go. I like it peppery finished with lots of finely ground white pepper. I did not have any spring onions to garnish with today though!


  • 1 thumb fresh ginger peeled and finely chopped
  • 4 cloves peeled and chopped garlic
  • 1 small onion or shallot finely sliced
  • 1 red, yellow or orange bell pepper (or a few mini peppers)
  • Finely sliced cabbage, red and green, about 3 cups
  • 1 finely julienned carrot
  • 7 – 8 eggs, beaten
  • 2 tblspn Grapeseed oil
  • 4 tblspn good soy sauce

Totally Optional:

  • 1 tsp black bean sauce
  • 1 tsp shichimi togarashi spices (my little touch!)
  • 1 tsp dry Sherry
  • 1/2 tsp fine white pepper
  • Chopped spring onion to garnish


We’re going to work fast in a hot flat skillet, steel preferred. Make sure to have a nice big spatula and all your ingredients prepped. Have your warmed plates ready as we’re going to be eating in less than 9 minutes!

  1. Heat your pan until hot on high and add the oil, then quickly add the ginger and then the garlic
  2. When fragrant, toss in the shallots or onion
  3. As they sizzle after 2 minutes add the thinly sliced bell pepper (you’d add your shichimi spices around now if you have)
  4. Once that starts sizzling add the rest of the veggies
  5. When veg start to just about look nicely cooked but still fresh, around 2 minutes, make a large well in the centre (see photo)
  6. Important! Add the soy sauce into this well. and let it bubble and boil (do not toss in veg!!!) until almost looking thickened and not runny, almost like the water is steamed off (this is where you could add a tsp of Sherry if not keto let it also boil away with the soy sauce)
  7. Then toss in the veggies, into the almost thickened soy sauce quickly and lightly, the soy sauce should have been almost blackened and “burnt”, it adds flavor
  8. Turn down the pan a teeny bit!
  9. Spread out the cooked veggies in the pan
  10. Keeping your pan hot, pour in the beaten egg and let it spread out evenly
  11. Let the egg cook 2 minutes, you want a nice browned egg underneath your veg
  12. Slice in quarters in pan when egg is just starting to bubble on top and cooked underneath (take a peek!) then flip each quarter over to cook the other side
  13. Cook another 2 minutes pressing down with your spatula to make sure all the egg is cooked through – this is where I crank the stove to high again for 10 seconds to give that final browning of the underneath of the egg
  14. Remove from stove and sprinkle with the white pepper pepper (optional)
  15. Serve 2 quarters each onto a hot plate and if you like extra soy, a dash of black bean sauce or extra soy sauce.
  16. Serve with keto noodles if you have, I meant to and totally forgot.
  17. Eat up, as it does not keep well!

Here is the quick photo trail of how I made it. I was working fast so the photos are not the best. My apologies.


Growing up we used to go to an incredibly good Chinese Restaurant called … Happy’s Canton Restaurant. The gentleman that owned this restaurant was called, yes, Happy. But he was the most serious, quiet, subdued man you could wish to meet! Happy spoke very little English and I rarely saw him smile, but I really liked him. He had a beautiful face and I was a little in awe of this quiet, kind man in his freshly ironed white shirt bulging at the belly like a Buddha. The restaurant was tucked away in an area that was more on the industrial side of town and I remember there used to be a man that guarded the parked cars. I’m talking mid to late 1960’s when we started going there.

There was an altar with burning incense, a rotund laughing stretching Buddha, silk flowers and lucky cat, and beautiful Chinese decor and red lanterns. There was also a glass counter with Chinese candy, bowties and other exotic goodies and gifts; chopsticks, incense, beautiful painted lacquered boxes and scarves, behind which Happy sat on his chair when not busy. Just high enough to keep an eye on his patrons and through the kitchen cubby hole, and sometimes he would smoke a cigarette. To this 6+ year old, an extremely cool place to be.

You entered the restaurant on the lower level into a big banquet hall where the large Chinese weddings were held (we were lucky enough to see them sometimes) and walked on the edge of the hall’s pillars to the restaurant which was up a few stairs above the banquet hall. I do believe we even attended a wedding there when I was very young, a pal of my Dad’s from his business.

Happy took care of the front of business and took orders and his family were in the kitchen and oh, the delicious food aromas. There was a mysterious little window Happy would peg the orders onto, or mutter quietly into, and oh how I wished I could get into that kitchen of mystery and delicious delights. This restaurant was one of the cities best kept secrets. The Cantonese food was divine. The Best Chinese Food I’ve Ever Tasted. We had many meals there from when I was very little until Happy passed away and the restaurant closed down. I have incredibly good memories of this place and wonderful family meals and celebrations there. My parents loved good food and knew many people in the industry and to this day I have them to thank for my love of delicious and exotic food.

Years later after I was married I discovered my husband went there with his Dad when he was little, who used to get take-out, or his parents used to go there with their friends for … well, quite the parties!

Happy’s made an incredible impression on me and my dream is to recreate the delicious Egg Foo Young Happy used to make for us with that elusive smoked soy-sauce flavoured Chinese flair. Thank you, Happy. 🏮🥢❤

Battered Fried Eggplant and more snippets…

This dish was half way prepped and my partner asked … are you blogging this recipe? I paused. He was right the last time about posting something, so I scrambled to take a few photos at the start of making this dish and he took a few too. My Mum regularly made deep fried battered eggplant/brinjal/aubergines as a veg side dish for dinner growing up and she still does!

My parents ran a successful produce market agency. They sourced vegetables and fruits directly from farmers and sold to grocers, food vendors, restaurants and the public. There were other agencies like this at the municipal market place, probably around a half dozen or less. We were fortunate that fresh vegetables and fruit were in abundance in our home. Farm to table fresh! Looking back, despite the many bags of peas and beans my sister and I had to shell or string in peak freezing season, we were truly lucky and blessed with these bounties. (Sometimes this would extend to sheep and game too, but that is a blog post for another time!) Dad sourced produce requested by restaurants from Greek to Indian, Italian and Chinese. He had an uncanny eye for exotic delicacies. So eggplants were a standard in our home long before they were commonly found on grocery shelves. Some of my friends found eating at our home either peculiar…or delicious. I was very young, but I remember Dad inviting friends to our home to show him how to make Paella and other international dishes, or going to his friends in Malabar for delicious curry, unlike anything I’ll savour again. I’m talking late 1960’s and through the 70’s here friends! Continue reading

Roasted Butternut Soup, Squash with figs…and other snippets

Spring is almost here. Almost! We have had a glorious week of sunshine and by tonight the rain is back, but I never begrudge the blessing of rain. We’re lucky to live in a place where water is not a challenge and I never take this for granted. My heart hurts when I hear of the escalating devastation of droughts around the world.

On a lighter note we were gifted the lovely company of two very dear friends recently. The beautiful spring daffodils and tussie-mussie they each gave us are here to share with you. Outside, the birds are busy; leaf buds are sprouting and blossoms are on the plum trees.

Two quick recipes to post and then I bid you adieu until next time!

The first recipe is one for when you have inventive ingredients to hand, or just to post for fun. Try your own version!

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Lime, Chili and Cilantro Coleslaw with roasted peanuts

My sister takes full credit for this tasty recipe shared with me recently.

It’s crisp, sparks with flavour and is a keeper.

Thanks SpotiD! 👌❤ it!

It will speak for itself, and here is what you need.


1 red onion, finely sliced
1 juice of lime
1 finely shredded red cabbage
3 carrots, grated
1/2 cup roasted peanuts

1 large lime, zested and juiced
1/4 cup good mayo
1/2 green chili finely chopped
Ground salt and pepper and 12 sprigs chopped fresh cilantro
2 garlic cloves and a thumb of ginger crushed through a garlic press


Marinade finely shredded onion in lime juice and salt for 20 minutes

Mix mayo ingredients together. (Zest/juice of lime, crushed garlic and ginger, chili, spices and cilantro)
Mix shredded veg together
Add 1/2 cup peanuts
Add to marinated onion
Fold in mayo
Top with roasted peanuts

I served it with a splash of reduced balsamic vinegar infused with fresh mint. Serve with boiled eggs and kielbasa sausage slices.

Super good!

Hot Salad with Pork Chops

When we’re having guests to dinner, I think I go a little bonkers sometimes. I scramble for crazy complex recipes online and get so anxious and stressed about cooking. I was thinking about it tonight while I cooked our supper and the fun I was having winging it for just the two of us. Imagining the flavours, experimenting and then being so happy with the adventure of trying out my musings and the flavourful outcome. It’s my favourite way of cooking.

Tonight was one of those nights. I’m sure you’ve done it too. You’ve experimented and and created a meal that wove the flavours together delicately and delightfully. It’s so satisfying. Then I thought … why don’t I trust my instincts like this when having friends over, and just wing it like I do when it’s just the two of us? It’s so much more fun!

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Dinner for Two

LCHF Waldorf Salad

Chicken Breast Pesto Rollmops

Roasted Petit Peppers

Spiced Cauliflower Mash

This whole meal started with a Waldorf Salad yearning, which usually is inspired by the beautiful apples in the grocers this time of year. Also, my partner was not feeling the best. I only know how to cook, not how to heal, though in some ways food has amazing properties of healing I suppose. I also wanted to partly test drive this chicken idea as I’d like to make a version if it when our friend comes to dinner.

This is going to be more a summary of what I made and not exact measurements. I’m pretty sure that anyone who visits this blog is a way more accomplished cook than I’ll ever hope to be! Run with your own measurements, instincts and culinary acumen!

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Eggplant Parmesan Bake

Aubergine, brinjal, eggplant … whatever you call it, this beautiful vegetable is the perfect keto veggie fat bomb. High in fiber to negate the carbs, it has a wonderful sponge tendency of soaking up oils and seasonings and delivering a delicious meal. You’ll need a large aubergine, sliced in thick disks, marinated in herbs and garlic, brushed with pesto and tomato paste and topped with mature parmesan, then oven baked.

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Roasted Squash Boats with Goats Cheese

We bought some lovely goats cheese at the farmers market recently. We took a 2 hour train trip to a university town where there is an amazing art and craft market too. Included in this recipe is the lemon and basil goat cheese we had left over.

Autumn is here and that means winter squash!

Winter squash are wonderful and I love their flavour, especially the Delicata variety. When I bought this beauty I had no idea what it would end up as, I never actually plan a menu and nor do I shop with a recipe in mind. I just purchase what looks delicious in that moment. I tend to create recipes on the fly, they evolve from what is in the fridge or cupboard.

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Roasted Zucchini Lasagna

Well, Lasagna is not photogenic! But I think the flavour is worth the effort and there will be leftover unless you’re more than two in your household. I make meals on the weekend for work lunches to box up and this one is perfect. You start out by Continue reading