Egg Foo Yung
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
6 Eggs large brown organic 1 cup Onion, diced 3 cloves Garlic, minced.5 cup Bell peppers, diced.5 cup Mushrooms, diced 8 oz Pork Sirloin, chopped 3 cup Mung Bean Sprouts 1 dash salt.5 t Pepper, cayenne 1 T Peanut OilSAUCE:Chicken broth fat free low sodium, 1 cup .5 t Granulated Sugar 1.5 T Low Sodium Soy Sauce .25 cup cold water1 T Cornstarch
Beat eggs in a large mixing bowl. Add veggies, meat, salt and pepper; stir to mix.
After skillet is heated, add oil. Scoop two serving spoons full of egg mixture into pan to make 4-5 separate patties (depending on the size of your pan). Cook until golden brown on each side. Drain on paper towels.
To make sauce, pour broth into a small pan. Add sugar and soy sauce; stir well over medium heat.
Add cold water to a cup with cornstarch. Stir until thick and smooth. Slowly add to pan. When sauce is blended, pour a bit over egg foo yung and enjoy!
Serving Size: two patties
After skillet is heated, add oil. Scoop two serving spoons full of egg mixture into pan to make 4-5 separate patties (depending on the size of your pan). Cook until golden brown on each side. Drain on paper towels.
To make sauce, pour broth into a small pan. Add sugar and soy sauce; stir well over medium heat.
Add cold water to a cup with cornstarch. Stir until thick and smooth. Slowly add to pan. When sauce is blended, pour a bit over egg foo yung and enjoy!
Serving Size: two patties
Nutritional Info Amount Per Serving
- Calories: 212.2
- Total Fat: 9.4 g
- Cholesterol: 248.0 mg
- Sodium: 483.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.1 g
- Protein: 20.1 g
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