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Ingredients
| sesame oil: 1/4 tsp |
| celery (chopped): 2 Tbl (thinly sliced) |
| spinach: 1/4 cup (chopped) |
| bean sprouts: 2 Tbl |
| green onions - spring or scallion: 1 whole onion (thinly sliced) |
| eggs: 2 |
| red pepper flakes: 1/8 tsp |
| black pepper |
| salt |
| molasses: 1/2 tsp |
| peanut butter: 1/2 tsp |
| soy sauce: 1 tsp |
| garlic powder: 1/16 tsp |
| cornstarch: 1/2 tsp |
| rice vinegar: 1/2 tsp |
| Sweet 'n Low packets: 1/8 tsp |
| water: 1 Tbl |
Single Egg Foo Yong
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
1 serving(s)
Tags
- Heat sesame oil and a light coat of cooking spray to medium heat.
- Sauté celery until starting to turn translucent but not mushy (2-3 minutes?).
- Add spinach, green onion, and sprouts.
- Cook 1-2 minutes, until wilted.
- Meanwhile, beat eggs, add garlic powder, pepper, pepper flakes and salt.
- Add cooked veggies.
- Spray pan.
- Pour into pan and with spatula scrape egg that runs back to veggie, to make a 4-5 inch patty.
- Cook 2-3 minutes until about half way cooked thru and flippable.
- Flip and cook another couple minutes.
- While cooking egg patty, mix sauce ingredients in a microwaveable dish.
- Cook for about 10- 20 seconds at a time, until it forms a honey-like consistency.
- Add water or sugar of choice to reach desired consistency and desired mild sweetness.
- Top the cooked egg patty with sauce and enjoy.