* Exported from MasterCook *

EGG FU YUNG 2

Recipe By :Madam Wong
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Egg Omellete


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb shrimp -- 250g
1 tsp salt -- optional
1 tsp cornstarch
2 tsp sherry
5 eggs
1 tsp low sodium soy sauce -- (lite)
4 tbsp oil -- for frying
1/2 onion -- chopped
1 scallion -- chopped
1 tbsp waterchestnuts -- (4) chopped
1/4 cup mushroom -- chopped
1 cup bean sprouts -- cut 1 inch piece
-----Sauce-----
1 cup chicken stock
2 tbsp low sodium soy sauce
1 tbsp cornstarch
1 tbsp water
pepper -- to taste

Cut shrimp into small pieces. Prepare rest of vegetables. Whisk eggs with sherry, soy sauce and salt (if used). Pour eggs into vegetables and mix well. Heat wok and add 1 tablespoon of oil. Add 1/4 cup of egg mixture. When first side is done turn over and cook the other side. Remove to a platter and continue until all the mixture is used. (Adding 1 T oil to wok for each one.)
Sauce: Heat chicken stock, soy sauce and pepper. Dissolve cornstarch in 1 T cold water and mix with finger to make sure it is all dissolved. Add to chicken stock to thicken. Pour over eggs.


Total Grams: 31.3
Per serving: (4) 7.8













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Per Serving (excluding unknown items): 305 Calories; 20g Fat (61.2% calories from fat); 20g Protein; 9g Carbohydrate; 1g Dietary Fiber; 320mg Cholesterol; 1577mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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