Hsieh Fu Yung Recipe
Ingredients
| Crab meat | 1 Cup (16 tbs) | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Onion | 1⁄2 Cup (8 tbs), shredded | |
| Finely sliced | 1⁄2 Cup (8 tbs) (celery) | |
| Cooking oil | 3 Tablespoon | |
| Eggs | 6 | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash |
Nutrition Facts
Serving size
Calories 269 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 317.2 mg105.7%
Sodium 828.5 mg34.5%
Total Carbohydrates 9 g3%
Dietary Fiber 1.4 g5.4%
Sugars 3.1 g
Protein 16 g32.9%
Vitamin A 10.1% Vitamin C 9.7%
Calcium 6.1% Iron 10%
*Based on a 2000 Calorie diet
Directions
If using canned sprouts, rinse and drain first.
To cut onion into shreds, cut into halves from top to bottom.
Put, cut side down, on cutting board and finely slice with the grain of the onion, or from top to bottom.
Saut6 onion and celery in oil until limp, about 5 minutes, and add to crab meat.
Beat eggs, add soy sauce, cornstarch, salt, and pepper.
Pour over crabmeat and vegetables and mix thoroughly.
Put 1 tablespoon mixture on greased griddle or skillet and brown.
Turn and brown other side.
Keep hot until all are cooked.
Pour Sauce over top.
Makes 4 servings.
Chef
