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Egg Foo Yung Casseroles

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  Butter/Margarine 1 Tablespoon
  Cornstarch 2 Teaspoon
  Sugar 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Soy sauce 4 Teaspoon
  Sliced green onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Eggs 6 , beaten
  Bean sprouts 1 Cup (16 tbs)
  Chopped water chestnuts 1⁄4 Cup (4 tbs)

In 2-cup glass measure heat 1 tablespoon butter at HIGH for 30 seconds.
Stir in cornstarch and sugar.
Add water and soy sauce.
Cook at HIGH for 1 1/2 minutes till thickened and bubbly, stirring twice.
Cover to keep warm; set aside.
In medium bowl combine green onion, celery, green pepper, and 1 tablespoon butter.
Cover; cook at HIGH for 2 1/2 minutes till crisp-tender.
Stir in eggs, bean sprouts, and water chestnuts.
Divide among four 12-ounce casseroles.
Cook at HIGH for 3 minutes till eggs are set, giving casseroles a half turn once.
Spoon some sauce mixture over each casserole.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 666 Calories from Fat 378

% Daily Value*

Total Fat 42 g65.1%

Saturated Fat 17.1 g85.4%

Trans Fat 0 g

Cholesterol 1301.1 mg433.7%

Sodium 1589 mg66.2%

Total Carbohydrates 30 g10.1%

Dietary Fiber 4.1 g16.3%

Sugars 13.7 g

Protein 43 g86.8%

Vitamin A 56.5% Vitamin C 83.6%

Calcium 20.6% Iron 42.7%

*Based on a 2000 Calorie diet


Egg Foo Yung Casseroles Recipe