“Delightful Gluten-Free Chinese Breakfast Feast: Steamed Egg Custard with Shiitake Mushrooms & Bamboo Shoots”

Allergens

Eggs

Ingredients

• 4 large eggs
• 1/2 cup diced shiitake mushrooms
• 1/2 cup sliced bamboo shoots
• 1/4 cup gluten
• free soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 green onion, chopped
• 1 tablespoon vegetable oil

Instructions

1. a. Whisk eggs in a bowl until well combined. Set aside. b. Heat vegetable oil in a pan over medium heat. Add shiitake mushrooms and cook for 3 4 minutes or until softened. c. Add sliced bamboo shoots to the pan with the mushrooms, cook for another 2 3 minutes. d. In a small bowl, mix gluten free soy sauce, sesame oil, sugar, salt, and white pepper. Pour this mixture into the pan with the mushrooms and bamboo shoots. Cook for another minute. e. Gently fold the cooked vegetables into the whisked eggs until well combined. f. Preheat a steamer and add the egg vegetable mixture to heatproof dishes, ensuring each serving dish is suitable for steaming. g. Steam the egg custards for 15 20 minutes or until they have set. Garnish with chopped green onions before serving.

Chef’s Insight

Using a combination of shiitake mushrooms and bamboo shoots adds a unique texture to this dish while keeping it gluten-free.

Notes

Be sure to use gluten-free soy sauce to adhere to the gluten-free diet requirement.