Egg foo yong (foo yong hai)

Recipe is borrowed from here.

Comments

The following modifications are made to the recipe:
1. 5 eggs are replaced with 2 eggs and 6 egg whites.
2. Added carrot as extra veggies. =)

The taste doesn't differ that much with egg whites added in them, but the calories are reduced a lot.

Ingredients
3 oz Crab meat
1 Green onion, shredded
1 c Bean sprouts
1 carrot, cut up into small strings
2 Eggs
6 Egg white
1/4 ts Salt

2 tb Water
6 tb Chicken stock
1 pinch Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Nutritional information

		PRO	FAT	CARB
eggs, 2		12g	10g	0g
egg whites, 6		18g	0g	0g
bean sprout, 1 c		11g	0g	3g
imitation crab, 4 piece		6g	0g	7g
sauce		0g	0g	5g
TOTAL (338 cals)		47g	10g	15g

Cooking instruction
1. Shred crab meat. Bring water to boil, and boil carrot and bean sprout for about 1 min.
2. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water and crab.
3. In another sauce pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil and keep hot while making omelet.
4. Spray oil in omelet pan, stir in half of the egg mixture and cook. Do the same thing for the other half. Put on dish, pour sauce over.

Results





1st attempt:
I tried to make an omelette, but there are too much eggs in the pan, so I scramble them instead. Next time, I'll either make them in smaller batches. They still taste good though. =)

2nd attempt:
My omelette making skill still need improvement, but it doesn't look that bad, isn't it? =P I have to split them up and cook them twice, and I add a little bit of carrot this time.