Serves: 4
Total Calories: 138
1. Mix eggs, sprouts, celery, onion and soy sauce well in a large bowl. If bean sprouts are very long, it is ok to break them up some.
2. Heat oil in a skillet, and add a ladle of egg mixture when hot. Fry until set, turn and fry until golden, remove to a serving platter. Repeat with remaining egg mixture. While frying, make sauce:
3. Mix sauce ingredients together, and heat until boiling, and thickened. Pour over fried egg patties, and serve.
Variations: Add cooked shrimp, chicken, beef, or pork to the egg mixture
This Egg Foo Yung recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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