Egg Foo Young
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 teaspoons of canola oil.1 teaspoon fresh ginger root, minced1/4 cup (6 ) green onions, chopped1 small stalk celery, diced1 cup bean sprouts, drained1/4 cup canned mushrooms, or 5 fresh , sliced.1/2 green bell pepper, diced1 can of water chestnuts, diced1/4 cup cooked ham, diced1 teaspoon lite soy sauce1 cup slaw mix, either cabbage or broccoli1 cup egg beaters, or 6 fresh beaten eggs.
Once your ingredients are chopped, diced . Heat 2 teaspoons of oil in a large skillet over medium heat. Saute ginger, green pepper, onions, celery, bean sprouts, mushrooms, green pepper, slaw mix for 3 or 4 minutes. Don't over cook.
In a large bowl add the eggs, vegetable mixture, water chestnuts, and soy sauce, stir to combine.
In a medium skillet heat the remaining oil over medium heat. Pour a ladle full of the egg mixture to form a 5 inch circle. Cook till golden brown , turn over and cook the other side.
Repeat with remaining mixture. Should make 8, 5 inch egg foo young patties.
Serving Size: 8 individual , or 4 double servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TUBLADY.
In a large bowl add the eggs, vegetable mixture, water chestnuts, and soy sauce, stir to combine.
In a medium skillet heat the remaining oil over medium heat. Pour a ladle full of the egg mixture to form a 5 inch circle. Cook till golden brown , turn over and cook the other side.
Repeat with remaining mixture. Should make 8, 5 inch egg foo young patties.
Serving Size: 8 individual , or 4 double servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TUBLADY.
Nutritional Info Amount Per Serving
- Calories: 86.0
- Total Fat: 5.6 g
- Cholesterol: 4.1 mg
- Sodium: 216.4 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.9 g
- Protein: 5.2 g
Member Reviews
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LEPRECHAUN0610
Quite tasty. I used sesame oil. It gives it a more Asian flavor. - 10/3/16
Reply from TUBLADY (10/3/16)
I use sesame oil too when I have it. I store mine in fridge now to keep fresh.