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Egg Foo Yung
Source: dLife

A tasty appetizer made with shrimp, water chestnuts, and bean sprouts, garnished with spicy mustard.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 22 servings
Amount Per Serving
Calories 38.4
Total Carbs 0.7 g
Dietary Fiber 0.1 g
Sugars 0.4 g
Total Fat 1.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 66.9 mg
Protein 6.2 g
Sodium 81.5 mg
Dietary Exchanges
, 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
3 each  eggs
1 lb  cooked shrimp
4 oz  canned water chestnuts
4 oz  canned bean sprouts
0 1/4 cup  fresh chopped green onion
1 tsp  fresh ginger root
0 1/4 tsp  salt
0 1/4 tsp  hot pepper sauce
3 oz  hot mustard
  1. Coat nonstick griddle with cooking spray.
  2. Preheat griddle to 350°F.
  3. Drain and dice water chestnuts. Drain bean sprouts. Mince fresh ginger root.
  4. In large bowl, whisk eggs until foamy.
  5. Add shrimp, water chestnuts, bean sprouts, green onions, ginger, salt, and hot pepper sauce to eggs and mix well.
  6. Ladle 1 tablespoon of egg mixture onto hot griddle. Fill griddle.
  7. Cook 2 to 3 minutes on each side.
  8. Clean and recoat griddle with cooking spray in between each batch.
  9. Before serving, garnish each with a 1/4 teaspoon of Chinese hot mustard.

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