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Mushroom Egg Foo Yung

Microwave.Lady's picture
  Eggs 3 Large
  Sliced fresh mushrooms 8 Ounce
  Chopped green onions 1⁄3 Cup (5.33 tbs)
  Canned bean sprouts 1 Cup (16 tbs), drained
  Pepper 1⁄8 Teaspoon
  Canned shrimp 4 1⁄2 Ounce, rinsed and drained
  Cornstarch 1 1⁄2 Teaspoon
  Soy sauce 2 Teaspoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon

In medium bowl beat eggs well.
Stir in mushrooms, onion, bean sprouts, pepper and shrimp.
Microwave at High 3 1/2 to 5 minutes, or until mixture is soft set, stirring 2 or 3 times.
Cover and set aside.
Preheat browning dish at High 5 minutes.
Using a 1/2-cup measure, place mixture on dish.
Push to form four patties.
When sizzling stops, turn patties over.
Microwave 1 to 1 1/2 minutes, or until firm and set.
Cover and set aside to keep warm.
In small bowl combine cornstarch, soy sauce, bouillon, water and sugar.
Microwave at High 2 to 3 minutes, or until thickened, stirring once or twice during cooking.
Serve sauce over patties.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 489 Calories from Fat 154

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 1381.2 mg57.5%

Total Carbohydrates 32 g10.6%

Dietary Fiber 6.5 g26.1%

Sugars 15.7 g

Protein 57 g114.7%

Vitamin A 66% Vitamin C 79.2%

Calcium 14.1% Iron 34.9%

*Based on a 2000 Calorie diet

Mushroom Egg Foo Yung Recipe