Egg Foo Yung
|Vegetable oil||2 Tablespoon|
|Diced boneless chicken breast||3 Ounce, uncooked (1/2 Cup)|
|Chopped celery||2 Tablespoon|
|Chopped green onions||2 Tablespoon (With Tops)|
|Chopped water chestnuts||2 Tablespoon|
|Chopped mushrooms||2 Tablespoon (Fresh Or Canned)|
|Bean sprouts||1⁄2 Cup (8 tbs), well drained (Fresh Or Canned)|
|All purpose flour||1 Tablespoon|
|Reduced sodium soy sauce||1 Tablespoon|
|Egg whites||3 Large|
1. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Add the chicken and stir-fry for 3 minutes or until opaque. Add the celery, green onions, water chestnuts, mushrooms, and bean sprouts and saute for 3 minutes or until crisp-tender.
2. Remove from the heat and stir in the flour and soy sauce. In a medium-size bowl, whisk the eggs with the egg whites until frothy, then stir in the chicken mixture until coated.
3. Wipe out the skillet and heat the remaining 1 tablespoon of oil over moderately high heat. Drop in the egg mixture by heaping tablespoonfuls, forming 3-inch pancakes, and cook for 2 minutes on each side or until golden brown. Serve with wedges of fresh pineapple.