Egg Foo Yung Recipe
Summary
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Scallions | 1⁄2 Cup (8 tbs), thinly sliced | |
| Celery | 1⁄4 Cup (4 tbs), finely chopped | |
| Garlic | 1 Clove (5 gm), crushed | |
| Cooked shrimp | 1 Cup (16 tbs), diced (or pork) | |
| Eggs | 6 | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Soy sauce | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 204 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 3.3 g16.5%
Trans Fat 0 g
Cholesterol 317.2 mg105.7%
Sodium 569.7 mg23.7%
Total Carbohydrates 3 g0.8%
Dietary Fiber 0.53 g2.1%
Sugars 1.1 g
Protein 15 g29.3%
Vitamin A 10.6% Vitamin C 5.2%
Calcium 5.5% Iron 9.3%
*Based on a 2000 Calorie diet
Directions
Add scallions, celery, and garlic, and stir fry 2 to 3 minutes.
Remove and discard the garlic.
Add the shrimp and continue to stirfry until shrimp are lightly browned.
Beat the eggs with the salt, pepper, and soy sauce until frothy.
Add to the shrimp mixture and stir until blended.
Cook over low heat until the eggs set.
Fold over and slide onto serving plate.
Serve at once.
Chef
