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. 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. 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. 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. 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.

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  • If broccoli slaw isn’t available, just sub in thawed frozen stir-fry vegetables.
  • Yield: 2 servings

Nutritional Information

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