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Mushroom Egg Foo Yung Recipe
|Sliced fresh mushrooms||8 Ounce|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Canned bean sprouts||1 Cup (16 tbs), drained|
|Canned shrimp||4 1⁄2 Ounce, rinsed and drained|
|Cornstarch||1 1⁄2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 439 Calories from Fat 147
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 4.7 g23.5%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 1369.9 mg57.1%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4.3 g17.1%
Sugars 12 g
Protein 50 g100.7%
Vitamin A 66% Vitamin C 71.3%
Calcium 13.4% Iron 28.6%
*Based on a 2000 Calorie diet
Stir in mushrooms, onion, bean sprouts, pepper and shrimp.
Microwave at High 3 1/2 to 5 minutes, or until mixture is soft set, stirring 2 or 3 times.
Cover and set aside.
Preheat browning dish at High 5 minutes.
Using a 1/2-cup measure, place mixture on dish.
Push to form four patties.
When sizzling stops, turn patties over.
Microwave 1 to 1 1/2 minutes, or until firm and set.
Cover and set aside to keep warm.
In small bowl combine cornstarch, soy sauce, bouillon, water and sugar.
Microwave at High 2 to 3 minutes, or until thickened, stirring once or twice during cooking.
Serve sauce over patties.