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Chicken Egg Foo Yong With Chinese Cabbage

  Chinese cabbage/Napa cabbage 2 Large
  Carrots 2 Medium
  Cubed cooked chicken 5 Ounce (1 Cup)
  Sesame oil/Peanut oil/olive oil 2 Tablespoon (Oriental)
  Bean sprouts 3 Ounce (1 Cup)
  Eggs 2
  Salt 1⁄2 Teaspoon
  Red pepper flakes 1⁄8 Teaspoon

1 Cut the cabbage leaves crosswise into 1/4-inch-wide shreds. Coarsely chop the carrots. Cut the chicken into 1/2 inch cubes.
2 In a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the bean sprouts, cabbage and carrots and stir-fry until the vegetables just turn limp, about 5 minutes. Transfer the vegetables to a . plate and let cool slightly.
3 Meanwhile, in a medium bowl, beat the eggs with the salt and red pepper flakes. Add the chicken and stir-fried vegetables and stir well to distribute the ingredients evenly.
4 Warm the remaining 1 tablespoon oil in the skillet over medium-high heat. Measure out about 1/3 cup of the chicken mixture and place it in the skillet, roughly forming it into a round patty with a spatula. Repeat with the remaining mixture. Fry the patties until they are golden on both sides, about 2 1/2 minutes per side.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 873 Calories from Fat 427

% Daily Value*

Total Fat 48 g74.2%

Saturated Fat 9 g45.1%

Trans Fat 0 g

Cholesterol 522.2 mg174.1%

Sodium 2401.8 mg100.1%

Total Carbohydrates 54 g18.1%

Dietary Fiber 21.9 g87.7%

Sugars 29.9 g

Protein 72 g143.9%

Vitamin A 1921.1% Vitamin C 1296.9%

Calcium 188.6% Iron 98.2%

*Based on a 2000 Calorie diet

Chicken Egg Foo Yong With Chinese Cabbage Recipe