Stacked Foo Yung
Serves
3
Prep Time
5 min
Cook Time
15 min
Print RecipeIngredients
Sauce
- 1 ½ tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) cornstarch
- ¾ cup (175 mL) salt reduced chicken broth
- ¼ tsp (1.25 mL) sesame oil
- 1 green onion, thinly sliced
Omelettes
- 6 eggs
- ⅔ cup (170 mL) sliced mushrooms
- ⅓ cup (75 mL) bean sprouts or frozen peas, thawed
- ⅓ cup (75 mL) slivered red pepper or diced water chestnuts
Instructions
Sauce
- Step 1
Whisk soy sauce and cornstarch in small saucepan. Stir in chicken broth and sesame oil. Bring to boil, stirring constantly. Reduce heat; simmer until thickened, 1 to 2 minutes. Remove from heat; stir in green onion. Keep warm until preparing omelettes.
Omelettes
- Step 1
Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Cook mushrooms until softened; remove and set aside. Whisk two eggs in medium bowl until frothy; stir in mushrooms. Pour one-third of mixture per omelette into skillet. Spread mushrooms evenly. Cook until lightly browned, 1 to 2 minutes per side. Remove and keep warm; repeat process with next two eggs, stirring in sprouts. Repeat with remaining two eggs and red pepper. Stack one of each type of omelette on three plates.
- Step 2
Drizzle sauce over pancakes or serve on the side for dipping.
Tips
Add chopped cooked meat or small shrimp to pancakes, if desired.
Nutrition Facts
| Per 3 small omelettes serving | |
|---|---|
| Calories | 189 |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 8 g |
| Fibre | 1 g |
| Sugars | 2 g |
| Protein | 15 g |
| Sodium | 456 mg |
