Egg Foo Yung (Chinese Omelet) Recipe
Servings: 2
Ingredients
- 4 ounce Shelled and deveined cooked shrimp
- 2 lrg Large eggs, beaten with 2 tsp. water
- 1 c. Bean sprouts
- 1/4 c. Minced scallions (green onions)
- 1/8 tsp Salt Dash each garlic pwdr and white pepper
- 2 tsp Peanut or possibly vegetable oil
- 1 1/2 tsp Soy sauce
- 1 tsp Each cornstarch and rice vinegar Dash grnd ginger
- 1/2 c. Water
Directions
- To prepare Egg mix: In bowl combine shrimp, beaten Large eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant 1/4 c. of egg mix into warm oil and cook till set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep hot. Repeat procedure with remaining egg mix, using scant 1/4 c. mix for each patty.
- To prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water. Stirring constantly, bring mix to a boil and cook till sauce thickens.
- TO SERVE: Transfer patties to 2 warmed plates and top each portion with half of the sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 2 servings | |
| Calories 177 | |
| Calories from Fat 67 | 38% |
| Total Fat 7.44g | 9% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 295mg | 98% |
| Sodium 532mg | 22% |
| Potassium 316mg | 9% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.57g | 2% |
| Protein 20.34g | 33% |
