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Crab Meat And Bean Sprouts With Omelette Strips Recipe
|Dry sherry||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Green onions||4 Small, chopped|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Drained fresh bean sprouts/Canned bean sprouts||2 Cup (32 tbs)|
|Fresh crab meat/One 7 3/4 ounces can crab meat||8 Ounce, drained, flaked|
|Toasted sesame seed||1 Teaspoon|
Serving size: Complete recipe
Calories 691 Calories from Fat 262
% Daily Value*
Total Fat 30 g45.6%
Saturated Fat 5.9 g29.7%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 1435.8 mg59.8%
Total Carbohydrates 45 g15.1%
Dietary Fiber 13.6 g54.6%
Sugars 25.5 g
Protein 71 g141.6%
Vitamin A 57.7% Vitamin C 280.9%
Calcium 20.7% Iron 48.1%
*Based on a 2000 Calorie diet
Heat half the walnut oil in a small skillet.
Cook egg mixture in skillet until set but still moist on top; remove to plate and cut egg into strips.
Heat remaining walnut oil in a wok or medium skillet.
Cook and stir vegetables and 1 tablespoon soy sauce until vegetables are just tender (about 3 minutes).
Add crab meat and omelet strips; cook and stir until thoroughly heated (about 1 minute).
Sprinkle with toasted sesame seed.