One Pan Pork Fu Yung

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Really tasty, pretty easy, and diabetic-friendly. What more can you ask from something you can make in a half hour?"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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