Egg Foo Yung
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 piece slivered celery1 1/2 cup bean sprouts3 tbsp chopped green onions1can slivered water chestnuts1/3 c sliced mushrooms6 eggs1/2 tsp salt1/3 c corn oit - (we use olive)Mix vegetables and mushrooms. Beat eggs and salt until fluffy. Combine with any meat you might want to use. Heat oit in a skillet. Pour 1/4 cup foo yung mix into hot oil for each omelet. Cook over meduim heat until brown on bottom and turn to brown other side. Serve with sauce and rice.SauceBoil 1 1/2 cups water with 3 tbsp cornstarch in small saucepan. Add 1 tbsp soy sauce and 3 bouillon cubes. Cook over low heat stirring constantly until cubes are dissolved and sauce is clear and thickened.
Makes 4 6" omelets - we stack them pouring the sauce over each as they are cooked.
Number of Servings: 4
Recipe submitted by SparkPeople user LMMGEOR.
Number of Servings: 4
Recipe submitted by SparkPeople user LMMGEOR.
Nutritional Info Amount Per Serving
- Calories: 354.4
- Total Fat: 26.7 g
- Cholesterol: 318.8 mg
- Sodium: 352.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.7 g
- Protein: 11.5 g
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