Dinner · 30 min · chinese

Egg Foo Young

If you like eggs, you’ll love this Chinese dinner — 30 minutes from craving to table. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 Eggs
• 2 cups Bean sprouts
• 4 oz Mushrooms
• 3 Scallions
• 1 cup Chicken broth
• 2 tbsp Soy sauce
• 1 tbsp Cornstarch

Steps

1. Beat the eggs in a large bowl with a pinch of salt until no streaks remain.
2. Fold in the bean sprouts, sliced mushrooms, and scallions.
3. Heat a slick of oil in a skillet over medium heat until shimmering.
4. Ladle in 1/2-cup portions and fry 3 minutes per side, until puffed and deep golden.
5. Keep the finished patties warm in a low oven while you repeat.
6. Simmer the broth, soy sauce, and cornstarch, whisking, until the gravy turns glossy and coats a spoon.
7. Stack the patties on plates.
8. Spoon the hot gravy over the top and serve right away.

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