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    You are in: Home / Recipes / Egg Foo Yung Recipe
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    Egg Foo Yung

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    the_cookie_lady's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In bowl, combine cabbage, rice, carrot, ¼ c scallions, sesame seeds, garlic, ginger, and pepper.
    2. 2
      In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
    3. 3
      Drop ¼ c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Egg Foo Yung

    Serving Size: 1 (429 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 351.7
     
    Calories from Fat 109
    31%
    Total Fat 12.2 g
    18%
    Saturated Fat 3.5 g
    17%
    Cholesterol 423.0 mg
    141%
    Sodium 1131.3 mg
    47%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 4.8 g
    19%
    Sugars 4.9 g
    19%
    Protein 19.8 g
    39%

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