EGG FOO YUNG

Egg Foo Yung image

From Weight Watchers: 365-day Menu Cookbook. Makes 2 servings. A little different than what I usually see. This recipe includes brown rice.

Provided by the_cookie_lady

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups shredded cabbage
1 cup cooked brown rice
1/2 cup grated carrot
1/2 cup sliced scallion, divided
1 teaspoon sesame seeds, toasted
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1/4 teaspoon pepper
4 eggs, beaten
1 tablespoon soy sauce, divided
1 teaspoon soy sauce, divided
3/4 cup chicken broth
2 tablespoons cornstarch, dissolved in
1 tablespoon water

Steps:

In bowl, combine cabbage, rice, carrot, ¼ c scallions, sesame seeds, garlic, ginger, and pepper.
In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
Drop ¼ c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
In small saucepan, combine broth, remaining 1 tsp soy sauce and ¼ c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.

Nutrition Facts : Calories 351.8, Fat 12.2, SaturatedFat 3.5, Cholesterol 423, Sodium 1131.3, Carbohydrate 40.5, Fiber 4.8, Sugar 5, Protein 19.8

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