Egg Foo Yong
1
Points®
Total time: 12 min • Prep: 7 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Bean sprouts often come in 12-ounce bags, so if you have extra, be aware that they will keep for only 2 to 3 days, stored in the refrigerator.
Ingredients
Egg
3 large egg(s)
Egg whites
6 large
Less sodium soy sauce
1 tsp
Table salt
¾ tsp
Black pepper
¼ tsp
Dark sesame oil
2 tsp
Scallions
4 medium
Celery
1 rib(s), medium
Uncooked bean sprouts
2 cup(s)
Uncooked bamboo shoots
8 oz
Cilantro
2 Tbsp
Instructions
1
Lightly beat the eggs, egg whites, soy sauce, salt, and pepper in a medium bowl; set aside.
2
Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in the oil and swirl to coat the pan. Add the scallions and celery; stir-fry 1 minute. Add the bean sprouts and bamboo shoots; stir-fry until the vegetables are crisp-tender, about 2 minutes. Add the egg mixture and stir-fry until the eggs are just set, 1 – 2 minutes. Serve sprinkled with the cilantro.
3
Yields scant 1 cup per serving.
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