Egg Fu Yung
- 5 eggs or equivalent egg substitute
- ½ cup shredded cooked meat, poultry or fish
- 1 celery rib, finely chopped
- 4 Chinese dried mushrooms, soaked in boiling water 5 minutes
- 2 ounces (60 g) bean sprouts
- 1 small onion, thinly sliced
- 1 tablespoon unsalted butter or vegetable cooking spray
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 cup (240 ml) chicken broth or homemade stock (see Stocks & Sauces)
- 1 teaspoon ketchup
- 1 dash sesame oil
- 1 tablespoon soy sauce
In the 3-quart Mixing Bowl, beat the eggs slightly, add shredded meat and celery. Squeeze all the liquid from mushrooms, remove stems, cut caps into thin slices and add to egg mixture. Add the bean sprouts and onions, and mix well.
Spray the Large Skillet with cooking spray or use 1 tablespoon of butter. Place over medium heat, when hot, spoon in about one-quarter of the egg mixture. Brown one side and turn gently, brown second side. Remove to platter and continue to cook 3 additional egg fu yung servings.
In the 1-quart (1.5 L) Saucepan, combine all the sauce ingredients and bring to a boil, stirring until thickened. Pour sauce over Egg Fu Yung and serve.
NOTE: *Nutritional breakdown uses egg substitute. To reduce sodium mg by 325 per serving omit soy sauce.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 138; Fat Grams 5; Carbohydrate Grams 10; Protein Grams 13; Cholesterol mg 13; Sodium mg 1100.
THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 1 ½; Fat Grams 5; Sodium Points 47; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 1.