Egg Foo Young w/ Sheep Sorrel

Egg Foo Young on the left

Egg  mixture

10 farm fresh eggs & 2 cups of Sheep Sorrel, seasoned with Braggs Liquid Aminos
Lawry’s Seasoned Salt to taste (or equivalent type of salt) and a dash of Stir Fry Sauce

   Stir-fry vegetables in whatever proportions you like:
Milkweed shoots, flower pods or seed pods (depending what is in season)                                                           Snow Peas cut in thirds                                                                                                                                                      2 onions, sliced
bell pepper, sliced
broccoli, cut small
cauliflower, cut small
2 cloves garlic, minced
carrots, julienned or sliced
bean sprouts, optional
sliced water chestnuts

Sauce  (Note: For a saucier dish, increase these ingredients)
2 Tbsp. Kudzu powder
1 1/2 cups beef or chicken broth
2 tsp. Bee Balm honey
2 Tbsp. low-sodium Tamari  or soy sauce
2 tsp. toasted sesame oil  (use half for a less intense sesame oil flavor)
1/2 tsp. red pepper flakes

Pan-cook the venison till cooked through and not wet; add vegetables and stir-fry till crisp-tender.
Meanwhile, beat eggs thoroughly, add chopped Wood Sorrel, adding the 2 Tbsp. tamari or Liquid Aminos.  Pour about 1/4 cup of the egg mixture into a heated skillet, lightly coated with cooking spray.  Tilt pan to spread the egg into a flat “crepe” and cook till set enough to flip over.  Cook a few more seconds, till lightly browned.  Transfer to a plate and sprinkle lightly with seasoned salt.
Repeat until all the egg mixture is used up, stacking the egg pancakes on top of each other.
In a bowl or measuring cup, whisk together sauce ingredients.  Pour over the vegetables and cook, stirring frequently, until thickened and bubbly.
In a hot serving pan (or the nonstick skillet) spoon a little of the sauce and vegetable mixture.  Top with an egg pancake.  Spoon on another quarter cup or so of sauce and add another egg.  Continue to layer eggs and sauce, spooning on a few teaspoons of Kikkoman Stir-Fry Sauce every few layers, if desired.  When all the eggs have been layered, pour the rest of the vegetable mixture around the egg and pour a few more tablespoons of Stir-Fry Sauce over the egg.  Heat through.   Serve hot.

Nutrition Facts

Sheep Sorrel: Protein 2.1 g, Carbs 5.6, Ash 1.1 g Calcium 66 mg, Phos 41 mg, Iron 1.6 mg, Potassium 338 mg, Ascorbic 119 mg, Beta Carotene 7740 ug, Niacin 465 ug

Sheep Sorrel is one of the key herbs in the famous Essiac Tea cancer fighting blend.  It is one of the most remarkable stories in all of medicine. Thousands claimed their lives were saved by it.

Milkweed: protein 3.5 g, carbs 5.2 g, Iron 1.1 mg, potassium 345 mg, Beta Carotene 1166 ug, Niacin 1000 ug

Milkweed is hands down my favorite wild foods plant.
– I love the early Spring shoots
– The tight green buds taste like broccoli and are so tasty in casseroles or as a pea substitute in soups
– The pink fragrant flowers are powerfully pungent and sweet. I cut them off and put them in pancake batter or just fritter them whole.
– The smell is so amazing, I LOVE to have bouquets of the flowers in my kitchen and I can then harvest the flowers as I wish and throw them into whatever I’m cooking
– The early green pods (an inch or less in length) taste like POTATOES!!!!! no kidding! I love to roast them and since I am currently on a diet that restricts potatoes I have had my fair share of Milkweed pods in their place 🙂
When blanching the pods, always have the water boiling FIRST, add the pods, boil for 2 or 3 minutes. dump out the water straining the pods and repeat. If you accidentally start the pods in cold water it will set any bitterness into them.

– The larger green pods that are past the ‘potato’ stage, when slit open reveal the shiny silk of future seeds. Catch these before the seed part turns brown and they are so amazing in texture and taste. Cook in place of cheese in Italian dishes, looks like the real deal and has a sweet lovely flavor
– the hardened grey pods are no longer edible but I collect them nonetheless to spread their contents far and wide and mostly NEAR to home. Milkweed to me is one of God’s more gracious gifts. Harvesting it brings immense joy and memories to cherish and sticky fingers! I feel like a butterfly competing for the nectar, the Monarchs get so drunk on it’s generous contents they don’t mind me harvesting inches away.

Milkweed and HAPPY are synonymous!

Harvest, blanch and  freeze for a winter’s store of milkweed magic.
My freezer is PACKED with Milkweed at every stage.   YUM!