Egg Foo Yung

Makes 2 servings

  • Olive oil cooking spray
  • 1/2 c finely shredded cabbage or fresh bean sprouts, rinsed and drained
  • 1/4 thinly sliced mushrooms
  • 1/4 c thinly sliced carrot
  • 2 Tbsp thinly sliced scallions
  • 2 Tbsp chopped red bell pepper
  • 1 tsp minced garlic
  • 1 tsp finely chopped fresh ginger
  • 6 large egg whites and 1 egg (or 1-1/4 cups egg substitute)
  • 2/3 cup chopped lean turkey, chicken, pork, or cooked shrimp (about 4 oz.)
  • 1/2 tsp black pepper
  • 1 Tbsp chopped fresh cilantro
  1. Coat large non-stick saute pan lightly with cooking spray. Saute cabbage, mushrooms, carrot, scallions, bell pepper, garlic, and ginger over medium-high heat about 3 minutes, or until almost tender but still bright. Transfer vegetables to bowl to cool. Clean pan.
  2. Beat egg whites and egg in a large bowl. Add turkey, vegetables, and black pepper. Stir to combine. Coat pan lightly with cooking spray and place over medium-high heat. Add egg mixture. Cook 1 minute, or until set around edges.
  3. Reduce heat to low, cover, and cook 2 to 3 minutes, or until eggs are set in middle. Remove from heat, covered, and let stand 2 minutes.
  4. Fold eggs in half and then cut in half before transferring to 2 plates. Sprinkle with cilantro and serve hot with reduced-sodium soy sauce if desired.