One Pan Pork Fu Yung
Recipe: #4191
January 19, 2012
Categories: Beans, Eggs, Bean Sprouts, Onions, Asian, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, more
"Really tasty, pretty easy, and diabetic-friendly. What more can you ask from something you can make in a half hour?"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (352 g)
- Calories 351.8
- Total Fat - 22.2 g
- Saturated Fat - 7 g
- Cholesterol - 144.2 mg
- Sodium - 1187.7 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 3.4 g
- Sugars - 6.7 g
- Protein - 20.7 g
- Calcium - 70.3 mg
- Iron - 2.3 mg
- Vitamin C - 34.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small pan, combine broth, 1/4 teaspoon sesame oil and cornstarch; whisk over medium heat until thick, 5-6 minutes.
Step 2
In a 12-inch nonstick skillet over high heat, heat the canola oil; add minced pork and stir-fry until no longer pink, about 4 minutes.
Step 3
Add remaining 1/4 teaspoon sesame oil, pepper, mushrooms and all but 2 tablespoons green onion; cook until lightly browned, 4-5 minutes.
Step 4
Add bean sprouts and stir-fry about a minute; flatten mixture with a spatula.
Step 5
Combine eggs and egg whites; pour over the pork mixture.
Step 6
Cover pan, reduce heat to medium, and cook until eggs are set, about 3 minutes.
Step 7
To serve, cut into four pieces. Top each piece with 1/4 of the sauce and 1/4 of the remaining green onions.
Tips
No special items needed.
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