Egg Foo Yung Salad

  • Serves:
  • Cooking Time: 8 MINS
  • Total Calories: 225 CALS

Nutrients per serving:

  • Protein: 10g
  • Fat: 21g
  • Carbohydrate: 10g

Directions

In  8 inch (20 cm) oven proof skillet, heat oil over medium high heat; saute 1/2 mushrooms, red pepper, onions and salt, stirring often, until softened, about 3 minutes. Sprinkle with bean sprouts. Pour in eggs; reduce heat to medium and cook, without stirring, until almost set, about 5 minutes. Place skillet under broiler; broil until golden, about 1 minute. Run small spatula around side of pan and slide egg onto cutting board. Cut into quarters; cut each into 1/2 inch (1 cm) wide slices. Set aside.

Dressing: meanwhile, in small bowl, whisk together vegetable oil, rice vinegar, sesame oil, soy sauce, honey, ginger and garlic; set aside. Place greens and cucumber in bowl; drizzle with 1/3 cup (75 mL) of the dressing and toss. Arrange on plates. Sprinkle with sesame seeds. Arrange egg slices over top; drizzle with remaining dressing.

Preparation: 10 minutes

Cooking: 8 minutes

Ingredients

  • 2 tsp (10 mL) vegetable oil
  • 3/4 cup (175 mL) mushrooms, chopped
  • 1/2 cup (125 mL) red pepper, sweet, chopped
  • 2 green onions, sliced
  • pinch salt
  • 1/2 cup (125 mL) bean sprouts
  • 6 eggs, beaten
  • 8 cups (2 L) mixed baby greens or baby spinach
  • quarter english cucumber, halved lengthwise and thinly sliced
  • 2 tsp (10 mL) sesame seeds, toasted
  • Dressing:
  • 1/4 cup (50 mL) vegetable oil and rice vinegar, each
  • 2 tbsp (25 mL) sesame oil
  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) honey, liquid
  • 2 tsp (10 mL) ginger root, grated
  • 1 garlic clove, minced