Egg Foo Yung

Time to Cook: 
12 minutes
Time to Prepare: 
10 minites
Number of Servings: 
2
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Nutrients per serving:

Calories 206
Fat 16 g
Saturated Fat 3.5 g
Trans Fat 0 g
Sodium 548 mg
Sugars 3 g
Protein  17 g
Fiber 1 g
Carbohydrate 11 g

 

 

 

This quick and easy Chinese omelette lends itself to a number of fillings. Enjoy the more traditional recipe filled with bean sprouts and green onions, or try adding beef, pork, broccoli, mushrooms of even tofu for something a little different.

Ingredients

2 tsp cornstarch 10 L
1/2 cup salt reduced beef broth 125 mL
2 tbsp salt reduced soy sauce, divided 25 mL
4 eggs 4
3 tbsp water 45 mL
1 cup bean sprouts 250 mL
1/2 cup sliced mushrooms 125 mL
green onions, thinly sliced 2

 

 

 

 

 


 


Directions

Combine cornstarch, beef broth and 1 tbsp (15 mL) soy sauce in small saucepan. Bring to boil, stirring constantly; boil for 1 minute. Remove from heat and keep warm.

Whisk eggs, water and remaining soy sauce in medium bowl. Stir in bean sprouts, mushrooms and green onions; mix well.

Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat.

Pour in one-third of egg mixture. As mixture sets around edge of skillet, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide omelette onto plate. Invert back into skillet and cook completely for about 1 minute. Keep warm while making 2 more omelettes.

Cut omelettes into wedges and serve with warm sauce.