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One Pan Pork Fu Yung
Source: Diabetic Cooking Magazine

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

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 2 Meat , 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 tbsp  cornstarch
1 cup  fat free reduced sodium chicken broth
0 1/2 tsp  sesame oil
2 tsp  canola oil
0 1/2 lb  boneless pork chops
5 each  fresh green onions
1 cup  fresh mushroom slices
0 1/4 tsp  white pepper
0 1/4 tsp  salt
8 oz  canned bean sprouts
2 each  eggs
2 each  egg whites
  1. 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.
  2. Heat canola oil in 12-inch nonstick skillet over medium-high heat. Add pork; stir-fry about 4 minutes or until no longer pink.
  3. Reserve 2 tablespoons green onion.
  4. 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.
  5. Add sprouts to skillet; stir-fry about 1 minute. With spatula, flatten mixture in skillet.
  6. Combine eggs and egg whites in medium bowl.
  7. Pour eggs over pork mixture in skillet. Reduce heat to low. Cover and cook about 3 minutes or until eggs are set.
  8. Cut into 4 wedges before serving. Top each wedge with 1/4 cup sauce and sprinkle with reserved 2 tablespoons green onion.

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