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Egg Foo Yung

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Submitted by tbledsoe

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

6 6
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
minced
½ 2.5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SALT
1 453.6
1 237
CUP ML SHRIMP
or crabmeat, cooked *
Sauce
1 15
TABLESPOON ML CORNSTARCH
1 15
TABLESPOON ML SUGAR
3 15
TEASPOONS ML SOY SAUCE, TAMARI
½ 118
CUP ML WATER

Directions

Beat eggs well.

Add drained bean sprouts. If using fresh sprouts, blanch them by placing them in a covered skillet with a few teaspoons of water for just a few minutes.

Add bean sprouts, onion, salt pepper and crab meat to eggs.

Cook like pancakes in a small amount of oil.

Serve with sauce.

Sauce: mix all sauce ingredients together and cook, stirring, until thickened.

Serve over the egg foo yung

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 178 51% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 625mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 33g
Vitamin A 5% Vitamin C 20%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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