Egg Foo Yung
Recipe: #14458
October 04, 2014
Categories: Side Dishes, Eggs, Chinese, Brunch, Fathers Day, Game/Sports Day, Sunday Dinner Wok/Stir-Fry, Gluten-Free, High Protein, Low Carbohydrate, Non-Dairy, Vegetarian, more
"This is how Mom pat likes her egg foo yung."
Original is 8 servings
Ingredients
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- EGG FOO YUNG SAUCE
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Nutritional
- Serving Size: 1 (168.6 g)
- Calories 141.1
- Total Fat - 9.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 208.5 mg
- Sodium - 649.5 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 0.1 g
- Sugars - 0.6 g
- Protein - 8.5 g
- Calcium - 41.6 mg
- Iron - 1.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Beat eggs.
Step 2
Heat skillet with 2 tablespoons oil. Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
Step 3
Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture. Flip over and brown other side.
Step 4
EGG FOO YUNG SAUCE: Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.
Tips
No special items needed.
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