Broccoli Egg Foo Yong
Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
- 2 tablespoons grapeseed oil
- 3 packed cups broccoli slaw
- 1/2 cup chopped scallions (from about 6 small scallions)
- 1 teaspoon minced garlic
- 1 teaspoon grated peeled fresh ginger
- 4 large eggs
- 1 teaspoon black pepper
- 3 1/2 teaspoons low-sodium tamari or soy sauce
- 1 teaspoon toasted sesame oil
1 Heat grapeseed oil in a 10-inch nonstick skillet over mediumhigh heat. Add broccoli slaw and scallions; cook, stirring occasionally, until crisp-tender, about 4 minutes. Add garlic and ginger; cook, stirring often, for 1 minute.
2 Beat eggs, pepper and 1½ teaspoons of the tamari in a bowl with a fork until well combined. Pour egg mixture over broccoli slaw mixture in skillet, tilting skillet to distribute evenly. Reduce heat to medium; cook until golden brown on bottom, 2 to 3 minutes.
3 Using a spatula, loosen egg foo yong from sides and bottom of skillet. Gently slide onto a plate. Carefully invert skillet over plate, turning quickly to return egg foo yong to skillet, cooked-side up.
4 Return skillet to stove over medium heat and cook until egg foo yong is golden on bottom, about 2 minutes. Cut in half. Drizzle servings evenly with sesame oil and remaining 2 teaspoons tamari.
- Yield: 2 servings
|Calories per serving:||264|
|Fat per serving:||16g|
|Saturated fat per serving:||4g|
|Cholesterol per serving:||372mg|
|Fiber per serving:||4g|
|Protein per serving:||16g|
|Carbohydrates per serving:||11g|
|Sodium per serving:||592mg|
|Iron per serving:||3mg|
|Calcium per serving:||138mg|