Egg Foo Yung
Egg Foo Yung is a gluten free and dairy free main course. One serving contains 267 calories, 22g of protein, and 17g of fat. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have cornstarch, asian sesame oil, distilled vinegar, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes about 15 minutes.
Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan. Bring to a simmer, whisking occasionally, and simmer 2 minutes.
Chop scallions, separating white parts and greens.
Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper.
Cook white scallion, mushrooms, sprouts, and 1/4 tsp salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes.
Add shrimp and half of scallion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.
Serve sprinkled with remaining scallion greens.
Per serving: 301 calories, 19g fat (4g saturated), 487mg cholesterol, 515mg sodium, 11g carbohydrates, 2g fiber, 23g protein
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