Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro
- 2 tablespoons grapeseed oil
- three packed cups broccoli slaw
- half cup chopped scallions (from about 6 small scallions)
- 1 teaspoon minced garlic
- 1 teaspoon grated peeled recent ginger
- four massive eggs
- 1 teaspoon black pepper
- three half teaspoons low-sodium tamari or soy sauce
- 1 teaspoon toasted sesame oil
1 Heat grapeseed oil in a 10-inch nonstick skillet over mediumhigh warmth. Add broccoli slaw and scallions; prepare dinner, stirring from time to time, till crisp-tender, about four mins. Add garlic and ginger; prepare dinner, stirring incessantly, for 1 minute.
2 Beat eggs, pepper and 1½ teaspoons of the tamari in a bowl with a fork till neatly mixed. Pour egg aggregate over broccoli slaw aggregate in skillet, tilting skillet to distribute flippantly. Reduce warmth to medium; prepare dinner till golden brown on backside, 2 to three mins.
three Using a spatula, loosen egg foo yong from facets and backside of skillet. Gently slide onto a plate. Carefully invert skillet over plate, turning briefly to go back egg foo yong to skillet, cooked-side up.
four Return skillet to range over medium warmth and prepare dinner till egg foo yong is golden on backside, about 2 mins. Cut in part. Drizzle servings flippantly with sesame oil and ultimate 2 teaspoons tamari.
- Yield: 2 servings
If broccoli slaw isn’t to be had, simply sub in thawed frozen stir-fry greens.
|Calories in step with serving:||264|
|Fat in step with serving:||16g|
|Saturated fats in step with serving:||4g|
|Cholesterol in step with serving:||372mg|
|Fiber in step with serving:||4g|
|Protein in step with serving:||16g|
|Carbohydrates in step with serving:||11g|
|Sodium in step with serving:||592mg|
|Iron in step with serving:||3mg|
|Calcium in step with serving:||138mg|