Ingredients for Low Carb Low Cal Egg Foo Yung
- 3 large eggs
- Chinese Vegetables
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1 tablespoon chopped green onions (optional, for garnish)
- Beef Broth
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon of water (cornstarch slurry)
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How to Make Low Carb Low Cal Egg Foo Yung
- Whisk together the eggs, soy sauce, and salt in a bowl until light and frothy.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chopped vegetables to the skillet and stir-fry for 2-3 minutes until slightly softened.
- Pour the egg mixture over the vegetables, tilting the pan to spread evenly.
- Cook for 2-3 minutes, or until the bottom is set.
- Sprinkle the cornstarch slurry over the egg mixture.
- Using a spatula, gently lift the edges of the egg and tilt the pan to allow the uncooked egg to flow underneath.
- Continue cooking until the egg is cooked through but still slightly moist.
- Serve immediately and garnish with green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
1g
Fat
11g
Carbs
0g
