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Egg Foo Yong

1
Points® value
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, freshly ground

Dark sesame oil

2 tsp

Scallions

4 medium, sliced on the diagonal

Celery

1 rib(s), medium, thinly sliced on the diagonal

Uncooked bean sprouts

2 cup(s)

Uncooked bamboo shoots

8 oz, canned, drained

Cilantro

2 Tbsp, fresh, chopped

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.

Notes

Stir-fry bean sprouts in a large skillet with sesame oil and a good shake of salt for a quick side dish.

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