Egg Foo Young

Make these egg patties with chicken or beef and top them off with a homemade sauce for an easy Chinese dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Nut-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• quick
• budget-friendly
• savory

Ingredients

• 2 eggs
• 1 cup bean sprouts
• 0.5 cup cooked chicken (diced)
• 0.33 tablespoon dried minced onion
• 1 cup mushrooms (fresh or canned)
• 2 teaspoon cooking oil
• 0.5 cup water
• 2 teaspoon low-sodium soy sauce
• 2 teaspoon cornstarch

Instructions

1. Beat eggs with electric mixer (or by hand) until very thick and light, about 5 minutes.
2. Fold in bean sprouts, chicken or beef, mushrooms, and onion.
3. Heat oil in frying pan over moderate heat.
4. Pour egg mixture by half cupsful into the pan.
5. Brown on one side; turn and brown the other side.
6. Keep warm while preparing the sauce.
7. Mix sauce ingredients in small saucepan until smooth.
8. Cook over low heat, stirring constantly, until thickened.
9. Serve sauce over patties.

Notes

Use only clean eggs with no cracks in shells.

Nutrition (per serving)

• Calories: 216
• Protein: 19.8 g
• Carbohydrates: 10.3 g
• Fat: 11.2 g
• Fiber: 2.8 g
• Sodium: 610 mg
• Saturated Fat: 2.5 g
• Sugar: 4 g
• Cholesterol: 239 mg