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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

One Pan Pork Fu Yung

Source: Diabetic Cooking Magazine

This Chinese-American version of the omelet uses bean sprouts to add texture and nutrients.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	201.5

Total Carbs	5.9 g

Dietary Fiber	1.3 g

Sugars	1.2 g

Total Fat	11.6 g

Saturated Fat	3.3 g

Unsaturated Fat	1.8 g

Potassium	362.7 mg

Protein	18.6 g

Sodium	430.2 mg

Dietary Exchanges 11.6 Fat, 0.6 Vegetables, 1.7 Meat, 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

1.0
1 tbsp cornstarch 1.0
1 cup fat free reduced sodium chicken broth 0.5
0 1/2 tsp sesame oil 2.0
2 tsp canola oil 0.5
0 1/2 lb boneless pork chops 5.0
5 each fresh green onions 1.0
1 cup fresh mushroom slices 0.25
0 1/4 tsp white pepper 0.25
0 1/4 tsp salt 8.0
8 oz canned bean sprouts 2.0
2 each eggs 2.0
2 each egg whites

Directions

Combine cornstarch, broth, and 1/4 teaspoon sesame oil in small pan. Cook over medium heat, stirring, until sauce thickens, about 5 to 6 minutes. Set aside.
Heat canola oil in 12-inch nonstick skillet over medium-high heat. Add pork; stir-fry about 4 minutes or until no longer pink.
Reserve 2 tablespoons green onion.
Add remaining 1/4 teaspoon sesame oil, remaining green onions, mushrooms, pepper and salt, if desired, to skillet. Cook and stir about 4 to 5 minutes or until lightly browned.
Add sprouts to skillet; stir-fry about 1 minute. With spatula, flatten mixture in skillet.
Combine eggs and egg whites in medium bowl.
Pour eggs over pork mixture in skillet. Reduce heat to low. Cover and cook about 3 minutes or until eggs are set.
Cut into 4 wedges before serving. Top each wedge with 1/4 cup sauce and sprinkle with reserved 2 tablespoons green onion.