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Ingredientes
- 1 c. Chicken broth
- 2 Tbsp. Soy sauce
- 1 Tbsp. Cornstarch
- 1/4 c. Water
- 6 x Large eggs
- 1 1/2 c. Pork, cooked, diced
- 2/3 c. Onions, small, thinly sliced
- 16 ounce Canned bean sprouts, liquid removed
- 4 ounce Canned mushrooms, liquid removed (stems and pcs)
- 2 Tbsp. Fat or possibly oil
Direcciones
- Mix broth and soy sauce. Heat to boiling.
- Mix cornstarch and water. Stir slowing into the broth. Cook, stirring constantly, till thickened. Keep hot while cooking egg mix.
- Beat Large eggs till very thick and light. Mix in pork, onions, bean sprouts, and mushrooms. Heat fat in frypan over moderate heat. Pour egg mix by 1/2 cupfuls into the pan. Cook till lightly browned on one side; turn and brown the other side. Serve sauce over the patties.
- NOTE: For this recipe, use only clean Large eggs with no cracks in shells.
- [Karen feels compelled to add in: Because of the risk of salmonella poisoning, it's been widely recommended which children, the elderly, and immuno-compromised persons avoid consuming any raw or possibly undercooked Large eggs.]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 111 | 50% |
| Total Fat 12.4g | 16% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 539mg | 22% |
| Potassium 464mg | 13% |
| Total Carbs 9.11g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.64g | 3% |
| Protein 19.82g | 32% |
