Asian

Egg Foo Young is for Dinner.

Egg Foo Young takes several minutes to prepare.

Egg Foo Young takes several minutes to cook.

Egg Foo Young makes 4 servings.

The ingredients for Egg Foo Young are:

8 eggs
2 chicken thighs, boneless and skinless
8 oz raw shrimp, shelled
1/3 cup shredded carrots
1 cup shiitaki sliced mushrooms
1 cup baby bok choy, shredded
1 cup frozen asparagus stir fry
1 small bunch green onions thinly sliced on angle
1 inch piece ginger root, sliced thin
1 clove garlic, large, grated
salt and pepper
1 cup chicken stock
1/4 cup low sodium soy sauce
1 cup canned brown or mushroom gravy
1 tsp chili garlic sauce

Here is how you make Egg Foo Young:

makes 4 servingsWhisk eggs in a large bowl. Add all the vegetables (EXCEPT ginger and garlic). Season with salt and pepper. Mixing until completely combined. Drop 1/2 cup of mixture onto preheated oiled griddle. cook like pancakes, about 2-3 minutes per side, until golden.Combine cornstarch with a small amount of the chicken stock, set aside. Place remaining stock in small saucepan with soy sauce, ginger and garlic. Bring to a boil, reduce heat and simmer 3 minutes. Add the cornstarch mixture and chili garlic sauce, stir well and cook until thickened. Add the canned gravy, heat through.Serve egg pancakes with gravy on top.Number of Servings: 4Recipe submitted by SparkPeople user LUCKYLE61.

The nutritional information for Egg Foo Young is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 345.0

• Total Fat: 13.4 g
• Cholesterol: 542.2 mg
• Sodium: 1,323.5 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 2.7 g
• Protein: 35.8 g

Egg Foo Young is Asian cuisine.