Egg Foo Yung
1 lean – 3 greens – 0 healthy fats – 1 condiment (per serving)
4 servings Ingredients: • 1 cup chopped celery • 1, (10-oz.) cucumber, ends removed, thinly sliced • 8 eggs, well beaten • 2 cups mung bean sprouts • 2 scallions, trimmed and chopped • 1 tsp sesame oil • 8 oz. shrimp, peeled, deveined, cooked, and minced • 2 tbsp soy sauce
1. Heat oil in a wok or skillet over medium heat, and lightly stir-fry the scallions, celery, and bean sprouts. Stir in the shrimp and soy sauce until well-blended.
2. Pour the beaten eggs over top of the shrimp and vegetable mixture. Cover, and cook over medium heat like you would an omelet or pancake – allowing eggs to set and the bottom to firm, and then flipping the pancake over to allow the other side to cook and lightly brown.
3. Serve with sliced cucumber on the side.