Chinese Egg Foo Yong

Chinese Egg Foo Yong

Frozen vegetables are a time saver to make it even easier to make the Egg Foo Yong.


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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 5 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 tbsp Garlic - chopped or jarred, rinsed
  • 2 tbsps Chopped onions
  • 3 tbsps Scallions - sliced, mostly white part
  • 16 oz Birds Eye frozen broccoli stir fry - thawed
  • 1/2 cup Navy beans canned - rinsed/drained
  • 1/4 cup Low sodium soy sauce
  • Salt and pepper to taste
  • 2 cups Bean sprouts - canned
  • 2 cups Egg Beaters-whites
  • 2 cups Zoned Mushroom Sauce, made ahead of time (or Healthy Choice Cream)
  • 1 tbsp Toasted sesame seeds
  • Scallion - sliced, use green part for garnish
Calories 357
Total Fat 10g
Carbohydrates 34g
Fiber 7g
Protein 31g


  1. In a large skillet over medium-high heat, heat the oil and sauté garlic and scallions (white part) until translucent, about 2 minutes.
  2. Add Oriental vegetables, 1 tablespoon of the soy sauce, and a pinch of salt and pepper and cook on high for about 2 minutes or until vegetables have softened.
  3. Add the navy beans and bean sprouts, lower heat to medium and pour the egg beaters on top of vegetables.
  4. Let the eggs cook, not stirring, until they have set like an omelet, about 10 minutes. Placing a cover over the pan helps the top to set.
  5. Meanwhile, in a small saucepan over medium heat, combine the mushroom soup and the remaining 3 tablespoons of the soy sauce and heat until warmed.
  6. Cut the Egg Foo Yong in thirds, using a spatula. Place each portion on a dinner plate.
  7. Top with the Zoned Mushroom Sauce, garnish with sesame seeds and scallions (green part) and serve.