Everything I've made of Mark Sisson's has been delicious. I've loved his soups, chili, "oatmeal," chicken wings... the list goes on.
|in the pan...|
Today I was eager to whip up a simple but seemingly scrumptious lunch of Egg Fu Yung. I had some lovely shrimp on hand, not to mention fresh scallions and mushrooms. I thought the use of dark sesame oil and wheat-free tamari would result in a really nice Asian flavor for such a quick meal.
|once set under the broiler|
If I dare attempt this dish again, I'm thinking this recipe from A Mom on a Mission has promise, with its inclusion of Chinese five spice powder and coconut flour.