Egg Foo Yung
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Egg Foo Yung calories by ingredient
Introduction
An easy way to have Chinese food at home! Makes a full meal when served with brown rice and stir-fried or steamed bok choy. An easy way to have Chinese food at home! Makes a full meal when served with brown rice and stir-fried or steamed bok choy.Number of Servings: 5
Ingredients
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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 Oil
SAUCE:
Chicken broth fat free low sodium, 1 cup
.5 t Granulated Sugar
1.5 T Low Sodium Soy Sauce
.25 cup cold water
1 T Cornstarch
Directions
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