If broccoli slaw isn’t available, just sub in thawed frozen stir-fry vegetables.

Deb Wise

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Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

264 calories; fat 16g; saturated fat 4g; cholesterol 372mg; fiber 4g; protein 16g; carbohydrates 11g; sodium 592mg; iron 3mg; calcium 138mg.
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