Egg Foo Yung

Yield: 4 servings

Per Serving: 1 lean, 3 green, 1 condiment

Total Time: 20 minutes

Prep Time: 10 minutes

Ingredients

• 1 tsp sesame oil

• 2 scallions, trimmed and chopped

• 1 cup chopped celery

• 2 cups mung bean sprouts

• 8 oz. shrimp, peeled, deveined, cooked, and minced

• 2 tbsp soy sauce

• 8 eggs, well beaten

• 1, (10-oz.) cucumber, ends removed, thinly sliced

Directions

1. Heat oil in a wok or skillet over medium heat, and lightly stir-fry the scallions, celery, and bean sprouts. Stir in the shrimp and soy sauce until well-blended.

2. Pour the beaten eggs over top of the shrimp and vegetable mixture. Cover, and cook over medium heat like you would an omelet or pancake – allowing eggs to set and the bottom to firm, and then flipping the pancake over to allow the other side to cook and lightly brown.

3. Serve with sliced cucumber on the side.

Nutrition Facts Per Serving: 250 calories, 29g protein, 9g carbohydrate, 11g fat