Asian Style Egg Foo Yong
|Szechuan spicy stir fry sauce||1 Tablespoon (Such As House Of Tsang)|
|White pepper||1⁄4 Teaspoon|
|Egg whites||2 Large|
|Dark sesame oil||1 1⁄2 Teaspoon, divided|
|Finely chopped green onions||1⁄3 Cup (5.33 tbs)|
|Chopped lean smoked ham||1⁄4 Cup (4 tbs)|
|Fresh bean sprouts||1 Cup (16 tbs)|
1. Combine first 4 ingredients in a bowl; stir with a whisk until well blended. Set aside.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add green onions and ham; stir-fry 1 minute. Add bean sprouts; stir-fry 30 seconds. Add ham mixture to egg mixture; stir well.
3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Pour half of egg mixture into skillet; cook 45 seconds or until set (do not stir). Turn egg mixture over, and cook an additional 45 seconds or until lightly browned. Remove from skillet, and keep warm. Repeat procedure with remaining 1/2 teaspoon oil and egg mixture