Shrimp and Chicken Egg Foo Yung

Name: Shrimp and Chicken Egg Foo Yung Recipe
Yield: 7
Ingredients: 5 frozen shrimp thawed; 2 oz chicken breast chopped; 1/4 cup chopped onion; 2 cans chop suey vegetables drained; 6 eggs beaten; 2 TBSP sesame oil; 1 TBSP soy sauce; 1/2 tsp garlic powder; 1/4 tsp salt; 1/8 tsp black pepper; Gravy:; 1 cup beef broth; 2 TBSP soy sauce; 2 TBSP oyster sauce; 1 tsp sesame oil; fresh gound pepper; 1 tsp splenda; 1/2 TBSP cornstarch disolved in 2 TBSP water

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Number of Servings: 7

Ingredients

5 frozen shrimp, thawed 2 oz chicken breast, chopped1/4 cup chopped onion2 cans chop suey vegetables, drained6 eggs, beaten2 TBSP sesame oil1 TBSP soy sauce1/2 tsp garlic powder1/4 tsp salt1/8 tsp black pepperGravy:1 cup beef broth2 TBSP soy sauce2 TBSP oyster sauce1 tsp sesame oilfresh gound pepper1 tsp splenda1/2 TBSP cornstarch disolved in 2 TBSP water

Directions

Cook chicken with onions until chicken is done. Add shrimp when chicken is done. Add drained vegetables and stir to combine. Mix egg with spices, oil, and soy sauce. Add meat and vegetable mixture to eggs and stir well. Heat a large skillet with a small amount of oil (I used my big skillet and 1 TBSP oil. When hot, use a ladle to add egg/veg mixture. You may need to smooth the vegetable out a little. Cook until eggs are set (about 3 minutes), flip and cook on the other side. Place on a plate lined with paper towles to help drain.

You should get 7 decent sized "patties" out of this mix

make gravy:
add everything but cornstarch to small pan. Mix cornstarch with water. Bring broth to a boil, whisk in cornstarch mix. Continue to cook until thickened.

Pour over egg patty and eat.

This is what I come up with for nutritional values. Please feel free to double check my math!

Figured for 7 patties and sauce
1 serv = 1 patty and sauce
per serving 100 calories, 5g carbs (mostly from the vegetables), 9g protein

Number of Servings: 7

Recipe submitted by SparkPeople user UR2FUNNY.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving