* Exported from MasterCook *

QUICK FOO-YUNG

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : 0-5G Low Carb Egg Omellete


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/2 tsp salt
1 tbsp soy sauce
1 1/2 tsp splenda
1/4 lb pork -- shredded or beef
2 tbsp vegetable oil
1 stalk celery -- shredded
1 scallion -- cut in 1" 25mm piece
1 handful bean sprouts

Lightly beat the eggs with 1/2 teaspoon salt. Mix the soy sauce and splenda. Heat the oil in a wok or frying pan until hot, then stir-fry the meat in it for about a minute. Add the celery, scallions and bean sprouts and stir for a minute more. Add the soy sauce and sugar for another minute, then drain the liquid into a bowl or cup. Add the egg mixture, stir to mix the pan contents into it, then let it cook without stirring. Meanwhile, mix the cornstarch with the pan juices. Flip the eggs over when the bottom is cooked, and continue cooking until they are done through. Transfer to a plate. Add the cornstarch mixture to the pan and heat, stirring, until it thickens, then pour it over the eggs. Voila!

Description:
""Easy, nothing-fancy, quick supper dish of eggs and vegetables."










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Per Serving (excluding unknown items): 203 Calories; 16g Fat (70.4% calories from fat); 12g Protein; 3g Carbohydrate; 1g Dietary Fiber; 207mg Cholesterol; 605mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 2 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

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