Uploaded March 2016 | Updated September 2026, 2 days ago
A couple of years ago I stumbled upon a cooking channel that most of you know, TheWolfePit, featuring our friend Larry. Man, can he cook! One of the first recipes I saw him make made my mouth water. What I liked best was that it was rather low carb. It’s time for this amateur cook to give it a try. See the recipes and credits below.
Inspired by thewolfepit, Larry’s recipe here: http://www.thewolfepit.com/2013/09/ho...
The original video appears on this YouTube page: youtu.be/nKem5UHIVWM
Ingredients
1 LB - Boneless Chicken Thighs (cut into bite size pieces)
2 TBS - Low Sodium Soy Sauce
½ tsp - Sesame Oil
2 TBS - Chinese Shaoxing Cooking Wine (or dry sherry)
1 TBS - Corn Starch
16 - Eggs
1 Cup - Frozen Peas and Carrots
1 Cup - Bean Sprouts
1 Cup - Mushrooms (chopped into medium pieces)
1 Cup - Yellow Onion (chopped into medium pieces)
1 TBS - Granulated Garlic
1 TBS - Black Pepper
Gravy
4 Cups - Chicken Broth
2 TBS - Oyster Sauce
2 TBS - Low Sodium Soy Sauce
2 TBS - Water for corn starch slurry if using corn starch
2 TBS - Corn Starch (or 1 heaping teaspoon of guar gum, i.e. about ⅙ of the cornstarch)
Directions
Combine chicken, 1 TBS soy sauce, sesame oil, Shaoxing (or dry Sherry) wine and corn starch.
Mix well and let marinate in the refrigerator for 20 minutes or a couple hours.
Add 1 TBS vegetable oil to a hot wok and stir fry the chicken in two or more batches until cooked through, then set aside.
In a large bowl beat eggs until well blended.
Add peas, carrots, bean sprouts, mushrooms, onion, granulated garlic, black pepper and mix well.
In a wok or skillet add 1 tsp vegetable oil over medium heat.
Add egg, chicken and vegetable mixture in one cup increments and cook for 3 minutes, flip and cook another 2 minutes or until the egg is set. Continue until all of the mixture is done.
In a medium sauce pan over medium-high heat combine, chicken broth, oyster sauce, soy sauce and bring to a boil.
Combine water and corn starch, mix well and add to the sauce pan. Or, sprinkle 1 heaping teaspoon of guar or xanthan gum directly into sauce pan.
Return the gravy to a boil and it should almost immediately thicken.
Serve egg foo young over steamed cauliflower rice (optional) and top with gravy.
The music, "Fun Asia" full mix was purchased from jewelbeat.com.
A couple of years ago I stumbled upon a cooking channel that most of you know, TheWolfePit, featuring our friend Larry. Man, can he cook! One of the first recipes I saw him make made my mouth water. What I liked best was that it was rather low carb. It’s time for this amateur cook to give it a try. See the recipes and credits below.
Inspired by thewolfepit, Larry’s recipe here: http://www.thewolfepit.com/2013/09/ho...
The original video appears on this YouTube page: youtu.be/nKem5UHIVWM
Ingredients
1 LB - Boneless Chicken Thighs (cut into bite size pieces)
2 TBS - Low Sodium Soy Sauce
½ tsp - Sesame Oil
2 TBS - Chinese Shaoxing Cooking Wine (or dry sherry)
1 TBS - Corn Starch
16 - Eggs
1 Cup - Frozen Peas and Carrots
1 Cup - Bean Sprouts
1 Cup - Mushrooms (chopped into medium pieces)
1 Cup - Yellow Onion (chopped into medium pieces)
1 TBS - Granulated Garlic
1 TBS - Black Pepper
Gravy
4 Cups - Chicken Broth
2 TBS - Oyster Sauce
2 TBS - Low Sodium Soy Sauce
2 TBS - Water for corn starch slurry if using corn starch
2 TBS - Corn Starch (or 1 heaping teaspoon of guar gum, i.e. about ⅙ of the cornstarch)
Directions
Combine chicken, 1 TBS soy sauce, sesame oil, Shaoxing (or dry Sherry) wine and corn starch.
Mix well and let marinate in the refrigerator for 20 minutes or a couple hours.
Add 1 TBS vegetable oil to a hot wok and stir fry the chicken in two or more batches until cooked through, then set aside.
In a large bowl beat eggs until well blended.
Add peas, carrots, bean sprouts, mushrooms, onion, granulated garlic, black pepper and mix well.
In a wok or skillet add 1 tsp vegetable oil over medium heat.
Add egg, chicken and vegetable mixture in one cup increments and cook for 3 minutes, flip and cook another 2 minutes or until the egg is set. Continue until all of the mixture is done.
In a medium sauce pan over medium-high heat combine, chicken broth, oyster sauce, soy sauce and bring to a boil.
Combine water and corn starch, mix well and add to the sauce pan. Or, sprinkle 1 heaping teaspoon of guar or xanthan gum directly into sauce pan.
Return the gravy to a boil and it should almost immediately thicken.
Serve egg foo young over steamed cauliflower rice (optional) and top with gravy.
The music, "Fun Asia" full mix was purchased from jewelbeat.com.
