Name: Egg Foo Young
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1 omlette, 4 serving(s)
Cuisine: Asian, Cantonese, Chinese
Ingredients: 6 fresh eggs; 2 celery ribs; 1/2 onion; 1 1/2 cups fresh bean sprouts; 2 dried shiitake mushrooms; 2 tablespoons sesame oil

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Egg Foo Young

At a Glance

Prep: 15 minutes
Cook: 8 minutes
Total: 23 minutes
Servings: 1 omlette, 4 serving(s)

Dietary

Vegetarian
Wheat-Free

Allergens

Eggs
Sesame

Calories 193.1 per serving 772.4 for selected servings

Fat 14.1g per serving 56.4g for selected servings

Sugar 2.9g per serving 11.6g for selected servings

Protein 11.1g per serving 44.4g for selected servings

Carbohydrates 6.1g per serving 24.4g for selected servings

quick, easy, affordable. We're on a no wheat diet and I came up with this recipe which is similar to egg foo young without the sauce and cornstarch.

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Equipment

Oven, skillet, oven-safe skillet or pie pan, microwave

Ingredients

6 fresh eggs
2 celery ribs
1/2 onion
1 1/2 cups fresh bean sprouts
2 dried shiitake mushrooms
2 tablespoons sesame oil

Instructions

Turn oven to 325 degrees.
Dice 1/2 onion,.
Slice 2 ribs celery.
Place 2 shiitake mushrooms in water, microwave for 2 minutes.
Let mushrooms cool and slice or chop.
1-1 1/2C bean sprouts.
Beat 6 fresh eggs.
Add 1-2T water to eggs.
Put about 2T sesame oil in skillet, fry onions and celery just until heated thru.
Pam a skillet or pie pan for the oven.
Mix veggies, mushrooms and bean sprouts into beaten eggs and pour in pan/skillet, place in oven for about 8-10 min or until pretty firm.
Remove slice and serve.

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Egg Foo Young

At a Glance

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