Egg Foo Yung
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
whole |
eggs -- lightly beaten |
|
1/4 |
cup |
bean sprouts |
|
1/4 |
cup |
green onions -- minced |
|
1/4 |
cup |
mushroom caps -- minced |
|
1/2 |
pound |
ground pork |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
1 |
tablespoon |
vegetable oil |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
white pepper |
|
1 |
tablespoon |
low sodium soy sauce |
|
vegetable oil or peanut oil for frying |
||
|
Sauce |
||
|
1 |
cup |
low sodium chicken broth |
|
1 |
tablespoon |
low sodium soy sauce |
|
1/2 |
teaspoon |
sesame oil |
|
1 |
teaspoon |
light brown sugar |
|
1 |
teaspoon |
rice wine vinegar |
|
1 |
tablespoon |
cornstarch |
|
2 |
tablespoons |
water |
| In a saucepan add all ingredients except cornstarch and water together and bring to a boil. Mix cornstarch and water together to form a slurry and add to sauce. Stir until sauce thickens. Set aside In saucepan heat one tablespoon of oil and heat to medium high. Add garlic and ginger and cook until fragrant about 30 seconds. Add pork and cook until no pink remains. Add green onions, bean sprouts, and mushrooms and cook until vegetables soften slightly. Remove from heat and cool. Mix eggs with salt, pepper, soy sauce, and cooled vegetables. Add oil to a depth of about 2 inches in a wok or large frying pan. Heat until it reaches about 375°F. Ladle about 1/4 cup egg mixture into oil. Fry ladling hot oil over top to cook. Remove from oil and drain while making the rest of the pancakes. Serve with warm sauce. Makes 4 servings. |
| Per Serving : 330 Calories; 24g Fat (64.9% calories from fat); 23g Protein; 6g Carbohydrate; trace Dietary Fiber; 359mg Cholesterol; 835mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. |