All the flavour of Chinese take out in the comfort of your home, and its so easy to throw together that you’ll welcome this into your rotation of weeknight meals. Plus, you’ll be pleasantly surprised at how many veggies you can pack into this dish!
Ingredients
- 1 lb ground pork
- 1 tbsp Sesame oil
- 1 clove of garlic
- 1/2 onion, chopped
- 1 pepper, chopped
- 3 stalks celery, chopped
- 3 tbsp gluten free soy sauce or coconut aminos
- 4 oz mushrooms, chopped
- 1 bag (454 g) of bean sprouts
- 8 eggs
- 1/2 cup heavy cream (or coconut milk)
- Salt
- Pepper
- 2 green onions, sliced
Gravy
- 1 cup water (or broth)
- 2 tbsp gluten free soy sauce or coconut aminos
- 2 tsp gluten free oyster sauce
- 1 tbsp sesame oil
- 1 tbsp corn starch or tapioca flour
- Salt & pepper
Directions
- Preheat oven to 375 F
- Heat 1 tbsp sesame oil over medium heat in large skillet
- Brown ground pork
- Add garlic, onion, peppers, celery, mushrooms, and gluten free soy sauce to the skillet and cook for another 2-3 minutes
- In a mixing bowl beat together eggs, heavy cream, salt, and pepper. Add bean sprouts to the egg mix
- Add pork mixture to a 9×13 casserole dish, press it down, and top with egg mixture
- Bake for 30-35 minutes or until eggs are set
- While that is in the oven prepare gravy. Combine all ingredients in saucepan and whisk together well. Bring to a simmer and reduce heat. Allow to thicken.
- Top casserole with green onion and gravy.
Tips
- Always check ingredients for Oyster Sauce as many contain gluten in wheat or barley malt.
- I use a soy free vegan oyster sauce made by Naked & Saucy which is very allergy friendly with clean recognizable ingredients. This brand is awesome!
Enjoy weekly gluten free meal planning! Save yourself time, energy and money with free or premium plans available. Check out this week’s menu here.
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