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Ingredientes
- 2 Tbsp. Vegetable oil
- 1/2 tsp Vegetable oil
- 2 lrg Tomatoes -- sliced into 1/4 "
- 10 lrg Egg whites
- 1 1/2 tsp Kosher salt
Direcciones
- Heat a wok, without its stand, over high heat for 1 minute. Add in 1/2 teaspoonoil; swirling to coat sides of wok. When warm, 1 minute, add in tomatoes.
- Quicklystir till they soften, 1 to 2 min. Set aside tomatoes and juices.
- Rinsewok with warm water; dry. In a medium bowl, whisk egg whites with 1 teaspoonsalt till foamy, about 1 minute. Return wok to high heat for 1 minute and add in 2 Tbsp. oil. When the oil is warm, about 1 minute, scoop up some ofit using a large spoon; hold this over wok while you poor thewhites into thewok; immediately poor warm oil onto whites. Cook 1 1/2 min. Don't stir; egg whites will puff up. Add in tomatoes with their juices in a circular pattern.
- Continue to cook through, 1 to 3 min. Sprinkle with remaining salt.
- Slideout of wok onto a serving plate, cut into wedges, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 60 | |
| Calories from Fat 34 | 57% |
| Total Fat 3.83g | 5% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 507mg | 21% |
| Potassium 165mg | 5% |
| Total Carbs 1.92g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.38g | 1% |
| Protein 4.86g | 8% |
