Egg Foo Yung
|Vegetable oil||2 Tablespoon|
|Scallions||1⁄2 Cup (8 tbs), thinly sliced|
|Celery||1⁄4 Cup (4 tbs), finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Cooked shrimp||1 Cup (16 tbs), diced (or pork)|
|Soy sauce||1 Tablespoon|
Heat the oil in the wok.
Add scallions, celery, and garlic, and stir fry 2 to 3 minutes.
Remove and discard the garlic.
Add the shrimp and continue to stirfry until shrimp are lightly browned.
Beat the eggs with the salt, pepper, and soy sauce until frothy.
Add to the shrimp mixture and stir until blended.
Cook over low heat until the eggs set.
Fold over and slide onto serving plate.
Serve at once.
Calories 213 Calories from Fat 137
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 375.7 mg125.2%
Sodium 636.9 mg26.5%
Total Carbohydrates 3 g0.8%
Dietary Fiber 0.53 g2.1%
Sugars 1.1 g
Protein 16 g32.7%
Vitamin A 12% Vitamin C 6.3%
Calcium 6.7% Iron 14.5%
*Based on a 2000 Calorie diet