KETO EGG FOO YOUNG
Fresh veggies and ham are sauteed with ginger, then folded into beaten eggs and cooked up like little omelets. Use bacon or chicken, or any meat you prefer. Serve with soy sauce, if desired.
Provided by Carol Irwin Cameron
Categories World Cuisine Recipes Asian
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
- In a large bowl combine beaten eggs and vegetable mixture.
- Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 3.5 g, Cholesterol 141.9 mg, Fat 6.3 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 404.1 mg, Sugar 1.7 g
MOCK EGG FOO YUNG - LOW CARB!
Make and share this Mock Egg Foo Yung - Low Carb! recipe from Food.com.
Provided by Miss Kelley
Categories Asian
Time 30m
Yield 12 patties, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth.
- Mix in the ham, spinach, scallions, cilantro, mung bean sprouts, bamboo shoots, baking soda, and some freshly ground black pepper.
- Melt a tablespoon of butter in a cast iron skillet over medium heat. Use a large scoop (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time - don't overcrowd them!
- Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.
- Repeat until you're out of batter. I like these pancakes plain, but they're also great topped with sriracha.
Nutrition Facts : Calories 199.7, Fat 14.2, SaturatedFat 6.9, Cholesterol 218.5, Sodium 716.6, Carbohydrate 4.7, Fiber 2.3, Sugar 1.8, Protein 14.5
LOW-CARB LOW-CAL EGG FOO YUNG
How nice to have a fast easy dish for those times when you're tired. T his is a no carb dinner(except for cornstarch) and low cal--excellent choice!
Provided by pressurecooker
Categories Breakfast
Time 15m
Yield 3 CUPS, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet.
- Mix eggs and vegetables.
- Pour about 1/4 cup mixture in pan as to make a small 3" omelet; fry till golden brown. Make as many as needed or can save some mixture for later.
- Cover with sauce and can garnish with chives or chopped green onion.
- ***For Sauce.
- Mix the cornstarch,soy sauce,and broth well and heat till thick on stove or cook in microwave for about 2-3 minutes, stirring every minute.
Nutrition Facts : Calories 140.2, Fat 12.5, SaturatedFat 2.2, Cholesterol 141.1, Sodium 477.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 5.2
EGG FOO YONG WITH SAUCE
"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT)
You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 27m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
- Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
- Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
- Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
- Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
- Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
- Flip them over and cook another 2 to 3 minutes until cooked through.
- NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.
Nutrition Facts : Calories 384.1, Fat 28.1, SaturatedFat 6.7, Cholesterol 558, Sodium 1023.4, Carbohydrate 11.2, Fiber 3.2, Sugar 6, Protein 22.6
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- Mix in the ham, spinach, scallions, cilantro, and baking soda, and some freshly ground black pepper.
- Melt a tablespoon of ghee in a cast iron skillet over medium heat. Use a large disher (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time – don’t overcrowd them!
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- Cook the pancake until set and brown. Should take about 3 minutes. Flip and cook the other side for a couple of minutes more.
- Remove from the skillet and set aside on a sheet pan. Place the sheet pan in the oven set to 250F to keep the pancakes warm.
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