Egg Foo Yung

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
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.
Directions
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.

Servings Per Recipe: 4
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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