A classic Chinese dish, egg foo yung, gets a spring make-over with the addition of tender pieces of stir-fried asparagus. Serve as a hearty side dish or as a delicious and satisfying meatless main dish.

Asparagus Foo Yung

2 tablespoons vegetable oil, preferably peanut
1 pound fresh asparagus, cut in 2-inch lengths
4 green onions, sliced
2 cups mushrooms, sliced bean sprouts
6 Large Chino Valley fresh eggs
1 tablespoon soy sauce
2 teaspoons rice wine
1/2 teaspoon salt
1/2 teaspoon granulated sugar

1. In 2 tablespoons oil, stir-fry asparagus and green onion for about 4 minutes. Add mushrooms and cook another minute. Add sprouts and cook 30 seconds.
2. Remove vegetable mixture from pan.
3. In bowl mix together, eggs, soy sauce, rice wine, salt and sugar. Divide egg mixture in half and pour into pan. Add half the vegetable mixture.
4. Cook until bottom is lightly browned. Turn and cook other side for about 1 minute.
5. This makes one large foo yung. Repeat with second half of mixture.

Makes 6 servings.

Nutrition per serving: Calories 132, Protein 10g, Carbohydrates 7.9g, Fiber 2.6g, Fat 8g, Cholesterol 213mg, Sodium 173mg, Iron 2.1mg.

Recipe provided courtesy of Chino Valley Ranchers.