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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Egg Foo Yung

Source: dLife

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

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 1.1 Fat, 0.1 Vegetables, 0.8 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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Servings

Ingredients

3.0
3 each eggs 1.0
1 lb cooked shrimp 4.0
4 oz canned water chestnuts 4.0
4 oz canned bean sprouts 0.25
0 1/4 cup fresh chopped green onion 1.0
1 tsp fresh ginger root 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp hot pepper sauce 1.0
1 each cooking spray 3.0
3 oz hot mustard

Directions

Coat nonstick griddle with cooking spray.
Preheat griddle to 350°F.
In large bowl, whisk eggs until foamy.
Add shrimp, water chestnuts, bean sprouts, green onions, ginger, salt, and hot pepper sauce to eggs and mix well.
Ladle 1 tablespoon of egg mixture onto hot griddle. Fill griddle.
Cook 2 to 3 minutes on each side.
Before serving, garnish each with a 1/4 teaspoon of Chinese hot mustard.