Asparagus Foo Yung
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.
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
- 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.
- Remove vegetable mixture from pan.
- 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.
- Cook until bottom is lightly browned. Turn and cook other side for about 1 minute.
- This makes one large foo yung. Repeat with second half of mixture.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 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.