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Recipe in: One Dish Dinners

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Egg Fu Yung (Chinese Pancakes with Cabbage & Brown Rice)

Total time: 35 minutes
     If you cook the rice with water or vegetable stock, you have a lovely vegetarian main course.  The rice adds 'substance' to the egg although you really can't tell that it's there.  The cabbage retains just enough crunch.  They go together quickly if the rice is cooked in advance.

Egg Fu Yung Ingredients:

 Instructions:

Sauce

 

Chicken Sesame Stir Fry  to accompany Egg Fu Yung   

Total time: 15 minutes
    I just do one, just to have a little something on the side with the Egg Fu Yung.

chicken1 - 2 chicken breasts, boneless, skinless depending on hunger  or you could use 'chicken tenders'           150gr, 5.3oz
2 tsp olive oil          9gr, .32oz
1 tsp sesame oil           4.5gr, .15oz
1 - 2 tbs cornstarch (maizena, corn flour)      1 tbs: 8gr, 2.8oz
1 tsp sesame seeds          3gr, .1oz
1 tsp soy sauce          5.3gr, .19oz

Cut chicken into strips.  Put cornstarch and sesame seeds into plastic food bag.  Add chicken and toss to coat.  Heat oils and soy sauce in nonstick skillet over medium-high heat.  Add chicken and stir-fry 7 - 10 minutes, until done.  Serve with Egg Fu Yung.  Keep warm in the oven along with the Egg Fu Yung until ready to serve.

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   Nutrition Information
  
Egg Fu Yung

Recipe serves 2 
     
Entire Recipe / per serving
Calories:   1530 / 765
Total Carbohydrates:   153 / 76.5
          Dietary Fiber:   15 / 7.5
Total Fat:   60 / 30
         Saturated Fat:   15.3 / 7.65
Cholesterol:   1668 / 834
Protein:   70 / 35
Calcium:   424 / 212
Sodium:    4694 / 2347

  Nutrition Information
 
The Chicken

Recipe serves 2 
         
Entire Recipe / per serving
Calories:   334 / 167
Total Carbohydrates:   8.5 / 4.25
          Dietary Fiber:   .5 / .25
Total Fat:   17 / 8.5
         Saturated Fat:   2.6 / 1.3
Cholesterol:   87 / 43.5
Protein:   36 / 18
Calcium:   46 / 23
Sodium:    399 / 199.5

General Technical Details and Disclaimer:

Measurements in this color are actual measurements used for calculation.  If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/

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