Egg Foo Yung Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Boneless chicken breast | 1/2 Cup (16 tbs), uncooked | |
| Celery | 2 Tablespoon, chopped | |
| 2 tablespoons chopped green onions, with tops | ||
| Water chestnuts | 2 Tablespoon, chopped | |
| Mushrooms | 2 Tablespoon, chopped | |
| Bean sprouts | 1/2 Cup (16 tbs), drained | |
| All purpose flour | 1 Tablespoon | |
| 1 tablespoon reduced- sodium soy sauce | ||
| Eggs | 4 Large | |
| Egg whites | 3 Large | |
Directions
1. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Add the chicken and stir-fry for 3 minutes or until opaque. Add the celery, green onions, water chestnuts, mushrooms, and bean sprouts and saute for 3 minutes or until crisp-tender.
2. Remove from the heat and stir in the flour and soy sauce. In a medium-size bowl, whisk the eggs with the egg whites until frothy, then stir in the chicken mixture until coated.
3. Wipe out the skillet and heat the remaining 1 tablespoon of oil over moderately high heat. Drop in the egg mixture by heaping tablespoonfuls, forming 3-inch pancakes, and cook for 2 minutes on each side or until golden brown. Serve with wedges of fresh pineapple.
2. Remove from the heat and stir in the flour and soy sauce. In a medium-size bowl, whisk the eggs with the egg whites until frothy, then stir in the chicken mixture until coated.
3. Wipe out the skillet and heat the remaining 1 tablespoon of oil over moderately high heat. Drop in the egg mixture by heaping tablespoonfuls, forming 3-inch pancakes, and cook for 2 minutes on each side or until golden brown. Serve with wedges of fresh pineapple.
Chef
