Ingredients:

8 eggs, beaten

1 cup bean sprouts

¼ cup celery, chopped

¼ cup Chinese cabbage

½ cup cooked chicken, roughly chopped

1 tbsp. coconut aminos

¼ cup scallions

Coconut oil

1 cup chicken stock

1 tbsp. coconut aminos

2 tsp. apple cider vinegar

2 tsp. raw honey

½ tbsp. tapioca starch

Sea salt

Directions:

1. In a large bowl, combine the eggs, bean sprouts, celery, cabbage, scallions, coconut aminos, and chicken.

2. Give everything a good stir until well blended.

3. Pour all the ingredients for the sauce (1 cup chicken stock, 1 tbsp. coconut aminos, 2 tsp. apple cider vinegar, 2 tsp. raw honey, ½ tbsp. tapioca starch, sea salt and freshly ground black pepper) in a saucepan, season to taste, and cook over a medium heat for 5 to 6 minutes.

4. In a bowl, combine some water with the tapioca starch and pour in with the sauce, stirring constantly, until the sauce thickens to your preference.

5. Heat some coconut oil in a skillet over a medium-high heat.

6. Pour the egg mixture into the skillet, ⅓ cup at a time, and fry as you would with a pancake, until brown on both sides.

7. Repeat the process until all the mixture is used.

8. Drizzle the sauce over egg foo young, garnish with more scallions, if desired, and serve.

Bon Appetit!