Stacked Foo Yung

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Ingredients

Serves
3
-
+
Conversion
Metric
Imperial
Sauce:
1 1/2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) salt reduced chicken broth
1/4 tsp (1.25 mL) sesame oil
1 green onion, thinly sliced
Omelette
6 eggs
2/3 cup (170 mL) sliced mushrooms
1/3 cup (75 mL) bean sprouts or frozen peas, thawed
1/3 cup (75 mL) slivered red pepper or diced water chestnuts
Nutritional Facts
Amount Per Serving
189 Calories
Fat
11g
Sugars
2g
Protein
15g
Fibre
1g
Carbohydrate
8g

Directions

Heat 1 tsp (5 mL) of the oil in large non-stick skillet over medium heat. Cook mushrooms until soft; remove and set aside. Whisk 2 eggs in medium bowl until frothy; stir in mushrooms. Heat skillet over medium heat; add oil as needed. Pour 1/3 of the mixture per omelette into the skillet. Spread mushrooms evenly. Cook until lightly browned, about 1 to 2 minutes per side. Remove and keep warm; repeat process with next 2 eggs; stirring in sprouts. Repeat with remaining 2 eggs and red pepper. Stack one of each type of omelette on 3 plates. Serve drizzled with warm sauce (below).

Sauce:

Whisk together in small saucepan: 1 – 2 tbsp (15 to 30 mL) soy sauce and 1 tbsp (15 mL) cornstarch. Stir in 3/4 cup (175 mL) low-sodium chicken broth and 1/4 tsp (1 mL) sesame oil. Bring to boil, stirring constantly. Reduce heat; simmer, about 1 to 2 minutes. Remove from heat; stir in 1 thinly sliced green onion.Tip: Add chopped cooked meat or small shrimp for extra protein.

Preparation: 5 minutes

Cooking: 15 minutes